Bold and dramatic. The beauty of this delicious salad is in its presentation.
1 ½-inch piece ginger, peeled, finely chopped
¼ cup soy sauce
3 tablespoons raw sugar or light brown sugar
2 tablespoons fresh lime juice
1 tablespoon fish sauce
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
¼ cup olive oil
1 tablespoon toasted sesame oil
¾ pound filet mignon steaks, 1 inch thick
¼ cup fresh lime juice
¼ cup hot chili paste (such as sambal oelek)
¼ cup peanut oil or vegetable oil
2 tablespoons fish sauce
2 tablespoons sugar
1 tablespoon honey
1 garlic clove, finely chopped
Kosher salt (optional)
2 ounces dried ramen or lo mein noodles
½ teaspoon toasted sesame oil
1 large mango, peeled, cut into 1-inch pieces
½ bunch arugula, stems removed, leaves torn
½ bunch watercress, tough stems removed
2 medium carrots, finely shredded on a mandoline or a box grater
2 scallions, chopped
2 cups finely shredded savoy cabbage
1 cup cherry tomatoes, halved
1 avocado, cut into 1-inch pieces
½ cup chopped cilantro
½ cup torn basil leaves
¼ cup torn mint leaves
¼ cup crumbled toasted unsweetened coconut flakes
¼ cup finely chopped salted, roasted peanuts, plus more for serving
Lime wedges (for serving)
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 bag and add steaks. Close bag, pressing out air, and turn steak to coat. Chill at least 6 hours and up to 12 hours.
Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) 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 each 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.
Do Ahead: Steak can be grilled 1 day ahead. Let cool; cover and chill. Cut just before serving.
Whisk 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.
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
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 just to combine.
Divide salad among plates, piling as high as possible. Top with additional peanuts and serve with lime wedges for squeezing over.
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