Thai Steak and Noodle Salad Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Marinading time
6 hrs
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Total Time
6 hrs 50 mins
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Servings
4 servings
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Calories
981 kcal
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Course
Salad
Thai Steak and Noodle Salad Recipe
Description
This recipe starts with a marinade of fresh ginger, garlic, soy sauce, lime juice, fish sauce, sugars, and oils that flavors the steak deeply before grilling it to medium or medium-rare. After resting and slicing, the steak combines with shredded savoy cabbage, carrots, arugula, and ripe mango and avocado cubes for contrasting textures and flavors. Aromatic herbs such as cilantro, basil, and mint enhance the salad’s bright character, while chopped peanuts add salty crunch.
The ramen noodles tossed with toasted sesame oil form a tender base underneath the other elements. The dressing, made with fresh lime juice, hot chili paste, garlic, fish sauce, sugar, honey, and avocado oil, ties the salad together with a balance of heat, sweetness, saltiness, and acidity. Lime wedges served alongside add an extra burst of freshness.
Leftovers keep up to two days refrigerated though the vegetables soften after that time. The steak can also be cooked in a skillet or grill pan if a grill is not available. This salad balances protein, vegetables, and fruit with a richly flavored Asian-inspired dressing for a satisfying dish.
Ingredients
For The Steak Marinade:
- 1 tablespoon ginger from a 1 inch piece ginger, grated fresh
- 1 clove garlic minced
- ¼ cup soy sauce
- 3 tablespoons coconut sugar or light brown sugar
- 2 tablespoons lime juice fresh
- 1 tablespoon fish sauce
- ½ teaspoon black pepper
- ¼ cup olive oil
- 1 tablespoon sesame oil toasted
- 1 pound New York Strip steak or Filet Mignon Steak - 1 inch thick
- ¼ teaspoon kosher salt
Salad Dressing:
- ¼ cup lime juice fresh
- ¼ cup hot chili paste such as sambal oelek
- ¼ cup avocado oil or any other tasteless vegetable oil
- 1 clove garlic minced
- 2 tablespoons fish sauce
- 2 tablespoons cane sugar or granulated sugar
- 1 tablespoon honey
For The Noodles:
- 2 oz. ramen noodles seasoning package discarded, dried
- ½ teaspoon sesame oil toasted
For The Salad:
- 1 Mango peeled, cut into 1-inch cubes, ripe
- 1 cup arugula washed and rinsed
- 2 carrot peeled and shredded
- 2 green onions sliced thinly
- 2 cups savoy cabbage sliced thinly - or green cabbage
- 1 cup tomato from 1 large tomato, chopped
- 1 avocado cut into cubes, ripe
- ½ cup cilantro roughly chopped, fresh
- ½ cup basil torn, fresh leaves
- ¼ cup mint leaf torn, fresh
- ½ cup peanuts roughly chopped, salted
- lime for serving on the side, wedges
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
- The steak may be grilled or cooked on a stovetop grill pan or cast-iron skillet as an alternative.
- Store leftovers in an airtight container and consume within two days, as vegetables deteriorate after that.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 981 kcal
% Daily Value*
| Calories | 981kcal | 49% |
| Carbohydrates | 66g | 22% |
| Protein | 37g | 74% |
| Fat | 68g | 105% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 39g | 195% |
| Cholesterol | 91mg | 30% |
| Sodium | 2535mg | 106% |
| Potassium | 1558mg | 33% |
| Fiber | 12g | 48% |
| Sugar | 33g | 66% |
| Vitamin A | 7623IU | 152% |
| Vitamin C | 82mg | 91% |
| Calcium | 168mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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