Thai Steak and Noodle Salad



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Serves
4
Thai Steak and Noodle Salad

Bold and dramatic. The beauty of this delicious salad is in its presentation. 


Ingredients


Steak: 


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


Kosher salt


Dressing:


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)


Salad: 


2 ounces dried ramen or lo mein noodles


Kosher salt


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)






Directions



STEAK



Step 1




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.






Step 2




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.






Step 3




Do Ahead: Steak can be grilled 1 day ahead. Let cool; cover and chill. Cut just before serving.







DRESSING



Step 4




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.






Step 5




Do Ahead: Dressing can be made 1 day ahead. Cover and chill.







SALAD AND ASSEMBLY



Step 6




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.






Step 7




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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