Thai Steak and Noodle Salad
A wonderful lunch or dinner salad has everything going on – sweet, sour, spicy, tangy, tender, crunchy – delicious! Worthy of a special occasion.
- Prep Time: 50 mins
- Cook Time: 10 mins
- Total Time: 1 hour
- Yield: 5-6 1x
- Category: Salad, lunch, dinner
- Method: stove top
- Cuisine: Thai
Scale
Ingredients
- 1 1/2 pounds filet mignon or other good quality steak
- Marinade
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon minced fresh ginger
- 1 clove garlic, pressed
- 1 teaspoon brown sugar
- Dressing
- 1/3 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, pressed
- 4 tablespoons neutral flavored oil such as Canola
- 1/2 teaspoon sesame oil
- Salad
- 4 ounces Chinese egg noodles
- 4–5 cups thinly sliced napa cabbage (1/2 a cabbage)
- 2 generous handfuls of baby arugula
- 1/2 cup packed thai basil leaves or regular basil leaves, slivered or torn
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 8–10 cherry tomatoes or grape tomatoes, halved
- 1 ripe mango, pitted and sliced
- 1/2 cup chopped scallions, white part plus 2 inches of green (1 bunch)
- 2 avocados, peeled, pitted and cut into bite sized piece
GARNISH:
- 1 cup roughly chopped peanuts (put peanuts in a plastic baggy. Bang lightly a few times with a hammer or rolling pin)
Instructions
- Marinate the steak Put steak in a shallow dish. Whisk soy sauce, sesame oil, ginger, garlic, and sugar. Pour over steak. Turn to coat. Marinate for 15-30 minutes at room temperature.
- Make the dressing: Combine lime juice, orange juice, fish sauce, sugar, Sriracha and garlic in a small bowl. Pour oils in slowly while whisking, to emulsify. Set aside.
- Cook the noodles per package instructions, drain, toss with 2 teaspoons of dressing, and set aside to cool.
- Cook The Steak: Sear the steak in a hot skillet with a tiny bit of oil for 2-3 minutes per side or to your desired doneness. Cut into bite sized slices. Toss with 2 tablespoons of dressing. Set aside to cool.
- Assemble the fruit, herbs and vegetables in a large bowl: cabbage, arugula, basil, cilantro, mint, tomatoes, mango, chopped scallions and sliced avocados, saving the avocados for last so they don’t discolor.
- Add the noodles and remaining dressing to the bowl. Toss to combine. Add steak. Toss again. Divide salad onto 5 plates. Sprinkle with chopped peanuts. Enjoy!
Notes
WANT TO PREP THIS IN ADVANCE? Here’s what you can do up to a day ahead:
- Wash and store the cabbage, arugula and herbs. Lay leaves on damp paper towels with a paper towel on top. Roll loosely and seal roll in a plastic bag in the fridge. You can slice the cabbage in advance but wait to chop the herbs until right before you use them
- Make the dressing and store it in an airtight container in the fridge. Bring to room temperature before using.
- Marinate and cook the beef but don’t slice it. Store it, covered, in the fridge. Bring it to room temp, slice it and toss it with dressing just before serving.
- Shred the carrots and store them, covered, in the fridge.
- Chop the peanuts and store them in a baggie. No need to refrigerate.
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for a the advice of a professional nutritionist.
Keywords: steak and noodle salad, Thai salad with steak and noodles, Hillstone/Houston's Thai Steak and Noodle Salad
Find it online: https://www.panningtheglobe.com/thai-steak-and-noodle-salad/