Thai Steak and Noodle Salad
This Thai Steak and Noodle Salad is vibrant, refreshing, and packed with the Asian flavors you love. Inspired by Houston's, this summer salad features a fresh herb and veggie base, a sweet-spicy Thai dressing, and perfectly marinated steak. Serve it as a satisfying meal the next time you're craving Thai cuisine!
Ingredients
For The Steak Marinade:
- 1 tablespoon grated fresh ginger, from a 1-inch piece ginger
- 1 clove garlic, minced
- ¼ cup soy sauce
- 3 tablespoons coconut sugar, or light brown sugar
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- ½ teaspoon black pepper
- ¼ cup olive oil
- 1 tablespoon toasted sesame oil
- 1 pound New York Strip Steak, or Filet Mignon Steak – 1 inch thick
- ¼ teaspoon Kosher salt
Salad Dressing:
- ¼ cup fresh lime juice
- ¼ cup hot chili paste, such as sambal oelek
- ¼ cup avocado oil, or any other tasteless vegetable oil
- 1 clove of garlic, minced
- 2 tablespoons fish sauce
- 2 tablespoons cane sugar or granulated sugar
- 1 tablespoon honey
For The Noodles:
- 2 oz. dried ramen noodles, seasoning package discarded
- ½ teaspoon toasted sesame oil
For The Salad:
- 1 ripe mango, peeled, cut into 1-inch cubes
- 1 cup arugula, washed and rinsed
- 2 carrots, peeled and shredded
- 2 green onions, sliced thinly
- 2 cups savoy cabbage, sliced thinly – or green cabbage
- 1 cup chopped tomatoes, from 1 large tomato
- 1 ripe avocado, cut into cubes
- ½ cup fresh cilantro, roughly chopped
- ½ cup fresh basil leaves, torn
- ¼ cup fresh mint leaves, torn
- ½ cup salted peanuts, roughly chopped
- Lime wedges, for serving on the side
Instructions
- To make the marinade: Whisk together ginger, garlic, soy sauce, sugar, lime juice, fish sauce, black pepper, olive oil, and toasted sesame oil in a bowl. Transfer it to an airtight container with a lid or pour it into a resealable plastic bag. Place the steak in the marinade, seal, and let it marinate for at least 6 hours or up to 12 hours.
- When you are ready to cook the meat, remove it from the marinade onto a large plate lined with paper towels and pat dry to remove the excess liquid. Season lightly with ¼ teaspoon kosher salt.
- To cook the steak: Preheat a gas grill to 450 degrees. Grill, turning a few times until lightly charred on both sides and a thermometer inserted in the thickest part of the steak registers 120 degrees F for medium-rare or 130 degrees F for medium. This takes about 9-11 minutes in total. Cover it with aluminum foil, and let it rest on a cutting board for 10 minutes. Cut it into 1-inch pieces right before serving the salad.
- To make the salad dressing: Whisk together lime juice, hot chili paste, avocado oil, garlic, fish sauce, sugar, and honey in a bowl. Give it a taste and add more salt if needed. Set it aside.
- To cook the noodles: Cook noodles in a small pot of boiling water for 3 minutes. Drain and transfer to a large bowl. Drizzle with sesame oil and give it a toss.
- To assemble the salad: Place the mango, arugula, shredded carrots, scallions, cabbage, and tomatoes in the bowl with the noodles. Drizzle it with the prepared dressing. Give it a gentle toss to combine.
- Add sliced steak, avocado, fresh cilantro, basil, mint, and peanuts. Gently toss to combine.
- Divide amongst four plates and serve with wedges of lime on the side.
Notes
- You can cook the steak on the stovetop in a grill pan or cast-iron skillet.
- Storing leftovers: This salad will keep in an airtight container in the fridge for up to 2 days. After the 2-day mark, the vegetables break down and become mushy.
Nutrition
Calories: 981kcalCarbohydrates: 66gProtein: 37gFat: 68gSaturated Fat: 15gPolyunsaturated Fat: 9gMonounsaturated Fat: 39gCholesterol: 91mgSodium: 2535mgPotassium: 1558mgFiber: 12gSugar: 33gVitamin A: 7623IUVitamin C: 82mgCalcium: 168mgIron: 5mg
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