1 1/2 pounds filet mignon or other good quality steak
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon minced fresh ginger
1 clove garlic, pressed
1 teaspoon brown sugar
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
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
1 cup roughly chopped peanuts (put peanuts in a plastic baggy. Bang lightly a few times with a hammer or rolling pin)
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!
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