Thai Steak and Noodle Salad
Ingredients
- 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
- 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
- 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 mandoline 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
Directions
- 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.
- 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.
- 3
Do Ahead: Steak can be grilled 1 day ahead. Let cool; cover and chill. Cut just before serving.
- 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.
- 5
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
- 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.
- 7
Divide salad among plates, piling as high as possible. Top with additional peanuts and serve with lime wedges for squeezing over.
Thai Steak and Noodle Salad
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Ratings & Reviews
Based on 35 ratings
Rating Breakdown
About this Recipe
Craving a vibrant, showstopping meal that feels like an adventure for your taste buds? This Thai Steak and Noodle Salad isn't just a side dish; it’s a full culinary experience, promising a symphony of flavors and textures in every bite.
Why This Recipe Works
This recipe stands apart by building deep, layered flavors. The tender filet mignon is marinated in a savory-sweet blend of ginger, soy sauce, and lime, ensuring every piece of steak is infused with aromatic goodness. A separate, bright dressing with fresh lime juice, chili paste, and fish sauce then ties together the bountiful fresh vegetables and noodles, creating a truly harmonious and dramatic presentation.
What to Expect
Prepare for an exciting interplay of sensations. You'll savor succulent, perfectly cooked steak alongside the satisfying chew of ramen or lo mein noodles. Each forkful will bring a delightful crunch from the shredded savoy cabbage and carrots, a burst of sweetness from cherry tomatoes and ripe mango, and the creamy richness of avocado. The fresh cilantro, basil, and mint leaves add an invigorating herbaceous note, all balanced by a spicy, tangy, and subtly sweet dressing with a hint of toasted coconut and crunchy peanuts. It’s a dish that’s both refreshing and deeply satisfying.
Customization & Variations
You have flexibility with the dressing; adjust the hot chili paste to your desired spice level for more or less heat. You can also swap raw sugar for light brown sugar or use peanut oil instead of vegetable oil depending on what you have on hand. For an extra layer of flavor, consider a squeeze of extra lime over the finished salad.
Serving & Context
This Thai Steak and Noodle Salad is perfect for those times you want to impress without overwhelming yourself in the kitchen. It’s a fantastic centerpiece for a casual dinner party or a special weeknight meal. Serve it immediately with lime wedges on the side for an extra zesty finish.