Thai Steak and Noodle Salad
Old Town Spice Shop
Rated 5.0 stars by 1 users
Category
dinner
Cuisine
Thai
Author:
Old Town Spice Shop
This vibrant dish is a symphony of flavors, featuring tender, marinated steak, silky noodles, and a burst of fresh herbs and vegetables. The tangy-sweet dressing will leave you craving more. It's a perfect light and healthy meal that's sure to impress.
Ingredients
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1½-inch piece ginger, peeled, finely chopped
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¼ cup soy sauce
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3 Tbsp. raw sugar or light brown sugar
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2 Tbsp. fresh lime juice
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1 Tbsp. fish sauce
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½ tsp. freshly ground black pepper
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½ tsp. garlic powder
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¼ cup olive oil
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1 Tbsp. toasted sesame oil
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¾ pounds filet mignon steaks, 1 inch thick
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Kosher salt to taste
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¼ cup fresh lime juice
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¼ cup hot chili paste
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¼ cup peanut oil or vegetable oil
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2 Tbsp. fish sauce
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2 Tbsp. sugar
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1 Tbsp. honey
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1 garlic clove, finely chopped
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Kosher salt to taste
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2 ounces dried ramen or lo mein noodles
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Kosher salt
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½ tsp. toasted sesame oil
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1 large mango, peeled, cut into 1-inch pieces
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½ bunch arugula, steams removed, leaves torn
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½ bunch watercress, tough stems removed
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2 medium carrots, finely shredded on a mandolin or box grater
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2 scallions, chopped
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2 cups finely shredded savoy cabbage
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1 cup cherry tomatoes, halved
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1 avocado, cut into 1-inch pieces
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½ cup chopped cilantro
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½ cup torn basil leaves
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¼ cup torn mint leaves
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¼ cup crumbled toasted unsweetened coconut flakes
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¼ cup finely chopped salted, roasted peanuts, plus more for serving
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Lime wedges (for serving)
Steak:
Dressing:
Salad:
Directions
Steak:
Whisk ginger, soy sauce, raw sugar, lime juice, fish sauce, pepper and garlic powder in a small bowl until sugar is dissolved. Whisking constantly, gradually add olive oil, then sesame oil. Transfer to a small resealable plastic bags and add steaks. Close bag, pressing out air, and turn steaks to coat. Chill at lease 6 hours and up to 12 hours.
Prepare a grill for medium-high heat. (Alternately, heat a grill pan over medium-high heat.) Remove steaks from marinade and pat dry. Season very lightly with salt. Grill, turning every 2 minutes, until lightly charred all over and an instant-read thermometer inserted into the thickest part of the steak registers 120° for medium-rare, 8-10 minutes total. Transfer to a cutting board and let rest at least 10 minutes before cutting into 1” pieces.
Dressing:
Whish lime juice, chili paste, peanut oil, fish sauce, sugar, honey and garlic in a small bowl to combine. Taste and season with salt if desired. *Dressing can be made 1 day ahead. Cover and chill until ready to use.
Salad and Assembly:
Cook noodles in a small pot of boiling salted water until al dente. Drain and run under cold water to stop cooking. Toss with oil in a large bowl. Add mango, arugula, watercress, carrots, scallions, cabbage, tomatoes and dressing and toss to coat. Season with salt if desired. Add steak, avocado, cilantro, basil, mint, coconut flakes, and ¼ cup peanuts. Gently toss to combine.
Divide salad among plates, piling as high as possible. Top with additional peanuts and serve with lime wedges for squeezing over.
Thai Steak and Noodle Salad