Inspired by Houston/Hillstone's recipe, this Thai Steak Salad with rice noodles, avocados, mango, fresh herbs and spicy sesame dressing, is really something special!
If you've ever been to Hillstone Restaurant, which used to be called 'Houston's,' maybe you've tried their Thai steak and noodle salad? If so, I'm guessing you were as stunned as I was by how amazing it is. Rarely, if ever, does a salad bowl me over as this one did. After years of enjoying this scrumptious salad only on the few occasions that we dined out at Hillstone, I decided I needed the recipe.
On several occasion I tried to coax the waiters to tell me what was in the dressing. They would just smile. It was clear from their reaction that I was not the first to ask and that they were not at liberty to divulge the secret formula. That left me even more determined to figure out how to recreate this incredible salad at home.
Homemade Hillstone/Houston Thai Steak and Noodle Salad!
I took photos and tasting notes. Finally, after lots of experimenting in the kitchen, I nailed it! I recreated that beautiful Thai salad with tender marinated beef, rice noodles, crunchy cabbage, fragrant herbs, mangos, scallions, avocados, tomatoes and peanuts and spicy Asian dressing. Happiness in every bite!
Thai food prides itself on a harmony of complex flavors and often combines strong, subtle, spicy, savory, sweet and sour in a single dish. This salad is all about that magical combination of flavors.
Looking for other delicious main course salads? Here are are few more of my favorites:
- Chopped Salad with Buttermilk Dressing
- Fusion Salmon Nicoise Salad
- Greek Spinach Salad with Turkey Tips
- Classic Salad Nicoise
Here's the Thai Steak and Noodle Salad recipe. If you try this recipe I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!
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Thai Steak and Noodle Salad
- Total Time: 1 hour
- Yield: 5-6 1x
Description
A satisfying main course salad with beef, noodles, avocados, mango and delicious Thai flavors.
Ingredients
- 1 ½ pounds of filet mignon or another good quality steak
For The Marinade
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon minced fresh ginger
- 1 clove garlic, minced or press in a garlic press
- 1 teaspoon brown sugar
For The Vinaigrette
- ⅓ cup fresh lime juice
- 4 tablespoons orange juice
- 2 tablespoons Thai fish sauce
- 2 tablespoons light brown sugar
- 2 teaspoons Sriracha chili sauce
- 3 large cloves garlic, minced or pressed through a garlic press
- 4 tablespoons neutral flavored oil such as Canola
- ½ teaspoon sesame oil
For The Salad
- 4 ounces Chinese egg noodles
- 4-5 cups thinly sliced napa cabbage (½ a cabbage)
- 2 generous handfuls of baby arugula
- ½ cup packed thai basil leaves or regular basil leaves, slivered or torn
- ¼ cup chopped cilantro
- ¼ cup chopped mint
- 8-10 cherry tomatoes or grape tomatoes, halved
- 1 ripe mango, pitted and sliced
- ½ cup chopped scallions, white part plus 2 inches of green (1 bunch)
- 2 avocados, cut into bite sized piece (Cut the avocado at the last minute to avoid discoloration)
Topping:
- 1 cup chopped peanuts
Instructions
- To marinate the steak, In a bowl, whisk soy sauce (2 tablespoons), sesame oil (2 teaspoons), ginger (1 tablespoon), garlic (1 clove), and sugar (1 teaspoon). Add the steak and turn to coat. Marinate for 15-30 minutes at room temperature.
- To make the vinaigrette, In a small bowl, combine lime juice (⅓ cup), orange juice (4 tablespoons), fish sauce (2 tablespoons), sugar (2 tablespoons), Sriracha (2 teaspoons) and garlic (3 cloves). Pour oils in slowly, while whisking constantly.
- Cook the noddles per package instructions. Drain and toss with 2 teaspoons of the vinaigrette. Set them aside until cool.
- Sear the steak in a hot skillet (preferably cast iron) with a tiny bit of oil for 2-3 minutes per side, depending on how rare you like it. Slice it thinly and toss with 2 tablespoons of vinaigrette.
- Assemble the rest of the ingredients in a large bowl: cabbage, arugula, basil, cilantro, mint, tomatoes, mango, scallions and avocados. Add the noodles and remaining vinaigrette to the bowl. Toss to combine. Add steak. Toss again. Divide the salad among 5 plates. Sprinkle with chopped peanuts. Enjoy!
Notes
Prep Ahead Strategies:
- The vinaigrette can be made up to 24 hours ahead. Keep it in an airtight container in the fridge and bring to room temperature before using.
- The beef can be marinated, cooked and stored in the fridge overnight. Let it come to room temperature before using. Slice it, toss it with 2 tablespoons of vinaigrette and add it to the salad.
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.
- Prep Time: 50 mins
- Cook Time: 10 mins
- Category: Salad, lunch, dinner
- Method: stove top
- Cuisine: Thai
Keywords: steak and noodle salad, Thai salad with steak and noodles, Hillstone/Houston's Thai Steak and Noodle Salad
[This post first appeared on Panning The Globe in February 2013. It was updated in May 2019 with edits to the written post, time-saving tips for prepping ahead, and added nutritional information]
Nicollet Laframboise
Paul has been telling me about this one and it was the perfect thing to make for my family since my dad doesn't like any type of meat except beef. It was so fresh tasting and healthy!
★★★★★
Corinne
I want to make this dish for a summer dinner party. What can be made in advance? Will the whole salad keep in frig about 2 hours before eating? I love all the ingredients!
Lisa
Hi Corinne, There's a lot you can do in advance. You can wash and chop the cabbage, arugula, basil and cilantro. Spread the leaves out on a layer of paper towels while they're still moist. Place another layer of towels on top, then another layer of cabbage and herbs and another layer of paper towels. Roll the whole thing up loosely and place the roll into a plastic baggie. Press out most of the air and seal it tight. store it in the fridge and it will be crisp and fresh when you're ready to use it. You may need two baggies if you have a lot of cabbage.
You can also make the dressing in advance. Bring it to room temp before using. You can make the marinade for the steak ahead or you can even marinate and cook the steak in advance but don't slice it until you're ready to use it, and let it come to room temp. Carrots can be shredded and store in a baggie in a moist paper towel. Peanuts can be chopped and stored in an airtight container. The rest is best done the day of: avocado, mango, scallions, cherry tomatoes and noodles. Enjoy!!
Eva
This was beyond delicious! Thank you for sharing this tantalizing recipe. My family loved it!
★★★★★
Lisa
I am so glad Eva. Thank you for the feedback!
Jeab R
It looks very fusion and good. I am from there and never have or heard of this dish before. Some
ingredients are unusual for thai kitchen but well adapted to western market. That makes it convenient. I will try this recipe.
Lisa Goldfinger
Great - I hope you like it!
Kim
You nailed it!! I've been craving this salad from Hillstone (Houston's) lately and just found your recipe. I made it tonight and added a bit of mint. It's just what I remember! I'll be making this again and again and again.... Thank you!!!!
Donna
Fell in love with this salad at Hillstone last year and always wanted to try to duplicate the recipe...then I found this recipe thanks to a friend. I added unsweetened coconut (about a handful) and some fresh mint to the salad in addition to the ingredients called for in the recipe. Cannot wait to do this again!
Lisa Goldfinger
Great! Thanks for the tip about the coconut and mint.
Donna
I made this for Fathers Day and my husband loved it! I used a few time saving ideas. I found sliced and peeled mango at the store. Nice. The napa cabbage did not look good, so I bought a fresh bag of coleslaw and used that instead. I had some pre shredded carrots and japanese udon noodles already and It was a perfect dish. I will be making it again!
Terri
Made this tonight and it was fabulous! we have relatives coming in two weeks and we'll do it again!! I pumped up the garlic a smidge and gave it a squirt more of sarachi.
Julia
I saw Thai, and was bummed - I used to love it until I became allergic to peanuts. SO HAPPY to see that the peanuts are just added at the end, so can be left off - Thai so often has peanut oil in the recipe. Thanks! Can't wait to make it.
Meryl
So excited to make this. It is one of my favorites at Hillstone (AKA Houstons) too!!!
Barbara Joseph
Yup - this would trump ribs! Happy Birthday to Paul!
Donna
Oh my goodness....this looks amazing! I can't wait to try it.