Jamie Oliver’s Barbecue Steak and Noodles is a vibrant, Asian-inspired dish combining perfectly grilled sirloin steak with stir-fried noodles, crunchy sugar snaps, and a zesty lemongrass dressing. Ideal for summer barbecues or casual dinners, this recipe delivers bold flavors and a stunning presentation.
Why Everyone Will Love This Recipe
This dish balances smoky, tender steak with bright, tangy lemongrass dressing and a touch of heat from sriracha. Toasted peanuts and fresh coriander add crunch and freshness, making it a crowd-pleasing recipe that’s both easy to assemble and visually impressive.
What Is the Dish?
Inspired by Southeast Asian flavors, this barbecue steak dish pairs high-quality sirloin with rice noodles and a lemongrass-ginger dressing. It’s a modern twist on a traditional noodle bowl, bringing together grilling techniques, vibrant aromatics, and simple, wholesome ingredients.
Cooking Tips
- Allow the steak to come to room temperature for even cooking.
- Use a high-quality griddle or barbecue plancha to achieve a smoky, caramelized crust.
- Slice lemongrass finely to extract maximum flavor for the dressing.
- Toss peanuts with sriracha while toasting for a spicy-sweet crunch.
- Rehydrate noodles just before stir-frying to prevent them from sticking.
Frequently Asked Questions
Can I Use Other Cuts of Steak?
Yes, sirloin is recommended for tenderness, but ribeye or flank steak works well too. Adjust cooking time based on thickness.
Can I Make This Indoors?
Absolutely. Use a stovetop griddle or skillet over high heat to sear the steak and toast peanuts.
Can I Substitute Rice Noodles?
Flat rice noodles are ideal, but udon noodles or even soba can be used for a different texture.
How Do I Keep the Vegetables Crisp?
Stir-fry over high heat for a short time, adding the noodles at the last 2 minutes. This preserves the sugar snaps’ crunch.
Can I Prepare the Dressing in Advance?
Yes. Mix lemongrass, garlic, ginger, sweet chilli, fish sauce, and lime juice ahead and store in the fridge for up to 24 hours.
How to Store Barbecue Steak and Noodles
Store leftover noodles and vegetables in an airtight container in the refrigerator for up to 2 days. Keep steak separate and slice before reheating in a skillet. Reheat gently to preserve texture.
How to Freeze Barbecue Steak and Noodles
Freezing is not recommended for the fresh vegetables and noodles, as texture can be compromised. Freeze only cooked steak in an airtight container for up to 1 month.
Ingredients
- 2 x 150g higher-welfare sirloin steaks
- 1 stick lemongrass
- 2 cloves garlic
- 3cm piece ginger
- 1 tbsp sweet chilli sauce
- 1 tbsp fish sauce
- Juice of 3 limes
- 20g unsalted peanuts
- 1 tbsp sriracha sauce
- 1 bunch spring onions
- 160g sugar snaps or mangetout
- 150g flat rice or udon noodles
- 1 tbsp low-salt soy sauce
- 1 tbsp olive oil
- ½ bunch coriander (15g)
- Sea salt and black pepper, to taste
How to Make Jamie Oliver's Barbecue Steak and Noodles
- Remove steaks from the fridge and allow to reach room temperature. Season with sea salt and black pepper.
- Heat the barbecue plancha to high.
- Finely chop lemongrass and scrape into a bowl. Grate ½ clove garlic and all ginger. Mix with sweet chilli sauce, fish sauce, and juice of 2 limes.
- Grill steaks 4–6 minutes with the lid down, turning halfway. Remove and drizzle with a little dressing. Let rest.
- Toast peanuts on the plancha with sriracha, tossing until coated. Remove to a plate.
- Peel and finely slice remaining garlic. Trim spring onions, separate whites and greens, and place greens in iced water to curl. Chop whites into 3cm lengths.
- Rehydrate noodles per packet instructions. Stir-fry garlic, spring onion whites, and sugar snaps with soy sauce and olive oil for 5 minutes, adding noodles for the last 2 minutes. Pile into bowls.
- Slice steak and arrange on noodles. Spoon over remaining dressing and resting juices.
- Scatter coriander leaves, spring onion greens, and toasted peanuts over the top. Serve with lime wedges for squeezing.
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