18 February, 2023
Thai Steak and Noodle Salad
Thai Steak and Noodle Salad
BY HILLSTONE RESTAURANT GROUPPHOTOGRAPHY BY EVA KOLENKO
Servings: 4 Servings
Calories: 784kcal
Ingredients
Steak
- 1 ½ inch piece ginger peeled, finely chopped
- ¼ cup soy sauce
- 3 tablespoons raw sugar or light brown sugar
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ cup olive oil
- 1 tablespoon toasted sesame oil
- ¾ pound filet mignon steaks 1 inch thick
- Kosher salt
Dressing
- ¼ cup fresh lime juice
- ¼ cup hot chili paste such as sambal oelek
- ¼ cup peanut oil or vegetable oil
- 2 tablespoons fish sauce
- 2 tablespoons sugar
- 1 tablespoon honey
- 1 garlic clove finely chopped
- Kosher salt optional
Salad & Assembly
- 2 ounces dried ramen or lo mein noodles
- Kosher salt
- ½ teaspoon toasted sesame oil
- 1 large mango peeled, cut into 1-inch pieces
- ½ bunch arugula stems removed, leaves torn
- ½ bunch watercress tough stems removed
- 2 medium carrots finely shredded on a mandolin or a box grater
- 2 scallions chopped
- 2 cups finely shredded savoy cabbage
- 1 cup cherry tomatoes halved
- 1 avocado cut into 1-inch pieces
- ½ cup chopped cilantro
- ½ cup torn basil leaves
- ¼ cup torn mint leaves
- ¼ cup crumbled toasted unsweetened coconut flakes
- ¼ cup finely chopped salted roasted peanuts, plus more for serving
- Lime wedges for serving
Instructions
Steak
- Step 1: Whisk ginger, soy sauce, raw sugar, lime juice, fish sauce, pepper, and garlic powder in a small bowl until sugar is dissolved. Whisking constantly, gradually add olive oil, then sesame oil. Transfer to a small resealable plastic bag and add steaks. Close bag, pressing out air, and turn steak to coat. Chill at least 6 hours and up to 12 hours.
- Step 2: Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove steaks from marinade and pat dry. Season very lightly with salt. Grill, turning every 2 minutes, until lightly charred all over and an instant-read thermometer inserted into the thickest part of each steak registers 120° for medium-rare, 8–10 minutes total. Transfer to a cutting board and let rest at least 10 minutes before cutting into 1" pieces.
- Step 3: Do Ahead: Steak can be grilled 1 day ahead. Let cool; cover and chill. Cut just before serving.
Dressing
- Step 4: Whisk lime juice, chili paste, peanut oil, fish sauce, sugar, honey, and garlic in a small bowl to combine. Taste and season with salt if desired.
- Step 5: Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
Salad & Assembly
- Step 6: Cook noodles in a small pot of boiling salted water until al dente. Drain and run under cold water to stop cooking. Toss with oil in a large bowl. Add mango, arugula, watercress, carrots, scallions, cabbage, tomatoes, and dressing and toss to coat. Season with salt if desired. Add steak, avocado, cilantro, basil, mint, coconut flakes, and ¼ cup peanuts. Gently toss just to combine.
- Step 7: Divide salad among plates, piling as high as possible. Top with additional peanuts and serve with lime wedges for squeezing over.
Nutrition
Serving: 2c | Calories: 784kcal | Carbohydrates: 61g | Protein: 26g | Fat: 52g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Cholesterol: 60mg | Sodium: 2046mg | Potassium: 1197mg | Fiber: 9g | Sugar: 33g | Vitamin A: 6792IU | Vitamin C: 58mg | Calcium: 99mg | Iron: 4mg