Name: Coulotte Steak Pancit (Filipino Rice Noodles)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Filipino
Ingredients: 1 beef Coulotte Steak or Picanha (about 2 to 3 pounds), cut into 1/2-inch thick pieces; 1 bunch green onions, divided; 1 package (8 ounces) vermicelli rice noodles; 1 tablespoon sesame oil; 3 bell peppers, thinly sliced; Fresh cilantro (optional); 1/4 cup low sodium soy sauce; 2 tablespoons Worcestershire sauce; 2 tablespoons balsamic vinegar; 2 tablespoons sesame oil; 2 teaspoons ground ginger; 2 teaspoons granulated garlic; 2 teaspoons granulated onion; 2 teaspoons salt; 2 teaspoons ground black pepper; 1/2 teaspoon Korean red pepper flakes (Gochujang)

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A delicious twist on traditional Filipino pancit, this recipe features grilled Coulotte steak glazed with a savory soy mixture, paired with vibrant vegetables and vermicelli rice noodles. The combination of tender, juicy steak and flavorful noodles makes it a meal that’s both satisfying and unique.

Coulotte Steak Pancit (Filipino Rice Noodles)

Why You’ll Love This Recipe

I love how this recipe takes a classic Filipino dish and elevates it with the rich, smoky flavors of grilled Coulotte steak. The soy glaze adds a perfect balance of savory and tangy notes, while the stir-fried peppers and green onions provide freshness and crunch. It’s a great dish to serve when I want something that feels both comforting and a bit special.

Ingredients

1 beef Coulotte Steak or Picanha (about 2 to 3 pounds), cut into 1/2-inch thick pieces
1 bunch green onions, divided
1 package (8 ounces) Vermicelli rice noodles
1 tablespoon sesame oil
3 bell peppers, thinly sliced
Fresh cilantro (optional)

Soy Glaze:
1/4 cup low sodium soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
2 tablespoons sesame oil

Rub:
2 teaspoons ground ginger
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons salt
2 teaspoons ground black pepper
1/2 teaspoon Korean red pepper flakes (Gochujang)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Combine the soy glaze ingredients in a bowl; reserve half for later use.
Mix the rub ingredients in a separate bowl and set aside.
Preheat your grill to medium-high heat.
Cut the bottoms of the green onions into 2-inch pieces. Thinly slice the green tops on a bias and set these aside for later.
Alternate threading beef pieces and green onion bottoms onto ten 10-inch metal skewers. Lightly spray with cooking spray, then sprinkle with 2 teaspoons of the rub.
Grill the skewers, covered, over medium heat for 8 to 10 minutes, turning and basting with the reserved soy glaze every 2 minutes. Aim for medium rare (145°F) to medium (160°F) doneness.
While the steak cooks, prepare the noodles according to package directions for stir-fry.
Heat sesame oil in a nonstick skillet over medium heat. Add the sliced bell peppers, reserved green onion tops, and cooked noodles. Stir-fry for 3 to 5 minutes, until the peppers are crisp-tender.
Stir in the remaining soy glaze and rub. Cook and stir for another 1 to 3 minutes until everything is heated through.
Plate the noodle mixture and top with the grilled steak and onions. Garnish with fresh cilantro if desired.

Servings and timing

This recipe serves about 10 people. It takes approximately 30 minutes to prepare and cook, making it a great option for a flavorful weeknight dinner or a small gathering.

Variations

I like adding shredded carrots or broccoli to the stir-fried vegetables for extra crunch and color. For a spicier kick, more Korean red pepper flakes or a drizzle of chili oil works well. If you prefer, you can swap the vermicelli rice noodles for other thin noodles like angel hair pasta or glass noodles.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. When reheating, I recommend using a skillet over medium heat to maintain the texture of the noodles and vegetables. Add a splash of water or soy sauce if the noodles feel dry. Avoid microwaving if possible, as it can make the noodles soggy.

FAQs

How do I know when the Coulotte steak is done on the grill?

I use a meat thermometer to check the internal temperature. Medium rare is around 145°F, and medium is about 160°F. The steak should feel firm but still have some give when pressed.

Can I make this recipe without a grill?

Yes! I’ve cooked the steak under a broiler or on a hot cast-iron skillet with great results. Just make sure to baste with the soy glaze for flavor.

What can I substitute if I can’t find Coulotte steak?

You can use other tender cuts like sirloin or ribeye. The key is choosing a cut with good marbling for juiciness.

Can this recipe be made gluten-free?

Definitely. Just substitute the soy sauce with a gluten-free tamari or coconut aminos.

How do I prevent the noodles from sticking together?

After cooking, I rinse the noodles briefly with warm water and toss them with a little sesame oil before stir-frying. This helps keep them separate.

Conclusion

I really enjoy this Coulotte Steak Pancit recipe because it brings together the best of both worlds—grilled beef’s smoky richness and the vibrant flavors of Filipino-style stir-fried noodles. It’s a versatile dish that I can tweak with different veggies or spice levels depending on my mood. Whether for a family meal or entertaining friends, it’s always a hit on my table.