Thai Steak and Noodle Salad
INGREDIENTS
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Servings: 4
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Steak
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1 1/2-inch piece ginger, peeled, finely chopped
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1/4 cup soy sauce
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3 tablespoons raw sugar or light brown sugar
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2 tablespoons fresh lime juice
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1 tablespoon fish sauce
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon garlic powder
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1/4 cup olive oil
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1 tablespoon toasted sesame oil
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3/4 pound filet mignon steaks, 1 inch thick
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Kosher salt
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Dressing
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1/4 cup fresh lime juice
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1/4 cup hot chili paste (such as sambal oelek)
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1/4 cup peanut oil or vegetable oil
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2 tablespoons fish sauce
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2 tablespoons sugar
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1 tablespoon honey
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1 garlic clove, finely chopped
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Kosher salt (optional)
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Salad and Assembly
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2 ounces dried ramen or lo mein noodles
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Kosher salt
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1/2 teaspoon toasted sesame oil
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1 large mango, peeled, cut into 1-inch pieces
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1/2 bunch arugula, stems removed, leaves torn
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1/2 bunch watercress, tough stems removed
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2 medium carrots, finely shredded on a mandoline or a box grater
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2 scallions, chopped
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2 cups finely shredded savoy cabbage
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1 cup cherry tomatoes, halved
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1 avocado, cut into 1-inch pieces
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1/2 cup chopped cilantro
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1/2 cup torn basil leaves
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1/4 cup torn mint leaves
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1/4 cup crumbled toasted unsweetened coconut flakes
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1/4 cup finely chopped salted, roasted peanuts, plus more for serving
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Lime wedges (for serving)
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