THAI NOODLE STEAK SALAD

A few weeks ago while dinning at one of our favorite restaurants, Hillstone, I was eyeing their delicious Thai salad. I ended up ordering something else that night, but I couldn't stop thinking about how good this salad sounded. I really enjoy making yummy and healthy dinners for my family, and am often trying out new recipes to spice up salads. So I decided to give this Thai noodle and steak salad a try. I first made it while my sister was in town, and we all loved it! It was such a hit with my husband, and in an effort to use up some greens we had in the house, I made it again this week. It was just as delicious as the first time. There are so many flavors and textures in this salad, that it would make a really great vegetarian salad too without the steak.

The recipe looks a bit complex at first sight, but it is really pretty easy to make. Since it was such a hit I thought I would share it.

Ingredients

1 pound filet mignon or sirlion 

Marinade

2 tablespoons soy sauce

2 teaspoons sesame oil

1 tablespoon minced fresh ginger

2 cloves of garlic, minced

1 teaspoon brown sugar

Dressing

1 lime juiced

1/2 of an orange juiced

2 tablespoons Thai fish sauce

2 tablespoons brown sugar

2 teaspoons Sriracha chili sauce 

3 cloves of garlic, minced

4 tablespoons of a neutral flavored oil, such as Canola oil

1/2 teaspoon sesame oil

Salad

4 ounces Chinese egg noodles (cook per package directions, drain, and cool)

1/2 of a napa cabbage thinly sliced

2 handfuls of baby arugula

2 handfuls of thai basil or regular basil leaves, slivered or torn

2 handfuls of chopped cilantro

12 cherry or grape tomatoes, halved

3 carrots, shredded or julienned

1 ripe mango, pitted and sliced

2 avocados, peeled, pitted and cut into bite sized pieces

2 scallions, chopped

2 handfuls of peanuts, chopped (place peanuts in a plastic bag and bang lightly with a rolling pin)

Marinate the Steak  

Put steak in a shallow dish. Whisk soy sauce, sesame oil, ginger, garlic, and sugar. Pour marinade over steak. Turn to coat. Marinate for 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 dressing aside.

Cook the Steak 

Sear the steak in a hot skillet with a tiny bit of oil for 3-5 minutes per side, or to your desired doneness. Slice steak. 

Salad 

 Toss the cooked egg noodles with 2 tablespoons of dressing. Put all the salad ingredients together either in one large bowl or in individual bowls, top with the noodles and steak. Toss with the dressing. Sprinkle the chopped peanuts on top. 

Enjoy!