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 (cook per package directions, drain & cool)
• 6 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
• 3 tablespoons chopped cilantro
• 8–10 cherry tomatoes or grape tomatoes, halved
• 1 small carrot, shredded or julienned
• 1 ripe mango, pitted and sliced
• 2 avocados, peeled, pitted and cut into bite sized pieces
• 1/2 cup chopped scallions, white part plus 2 inches of green (1 bunch)
• 1 cup roughly chopped peanuts (put peanuts in a plastic baggy. Bang lightly a few times with a hammer or rolling pin)