Thai Steak and Noodle Salad Recipe

Houston's Thai Steak Salad in an oval plate from the top view

Thai Steak and Noodle Salad Recipe

This Thai Steak and Noodle Salad is colorful, refreshing, and bursting with all the Asian flavors you love. This Houston's copycat summer salad combines a fresh herb and veggie base with sweet-spicy Thai dressing and perfectly marinated steak. Serve it as a complete meal next time you're craving Thai cuisine!

Course Salad

Cuisine Thai Cuisine

Diet Gluten Free

Prep Time 30

Cook Time 20

Marinading time 6

Total Time 6 50

Servings servings

Calories 981kcal

Author Aysegul Sanford

Ingredients

For The Steak Marinade:

1 tablespoon grated fresh ginger from a 1 inch piece ginger
1 clove garlic minced
¼ cup soy sauce
3 tablespoons coconut sugar or light brown sugar
2 tablespoons fresh lime juice
1 tablespoon fish sauce
½ teaspoon black pepper
¼ cup olive oil
1 tablespoon toasted sesame oil
1 pound New York Strip Steak or Filet Mignon Steak - 1 inch thick
¼ teaspoon Kosher salt

Salad Dressing:

¼ cup fresh lime juice
¼ cup hot chili paste such as sambal oelek
¼ cup avocado oil or any other tasteless vegetable oil
1 clove of garlic minced
2 tablespoons fish sauce
2 tablespoons cane sugar or granulated sugar
1 tablespoon honey

For The Noodles:

2 oz. dried ramen noodles seasoning package discarded
½ teaspoon toasted sesame oil

For The Salad:

1 ripe mango peeled, cut into 1-inch cubes
1 cup arugula washed and rinsed
2 carrots peeled and shredded
2 green onions sliced thinly
2 cups savoy cabbage sliced thinly - or green cabbage
1 cup chopped tomatoes from 1 large tomato
1 ripe avocado cut into cubes
½ cup fresh cilantro roughly chopped
½ cup fresh basil leaves torn
¼ cup fresh mint leaves torn
½ cup salted peanuts roughly chopped
Lime wedges for serving on the side

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

*You can cook the steak on the stovetop in a grill pan or cast-iron skillet.
Storing leftovers: This salad will keep in an airtight container in the fridge for up to 2 days. After the 2-day mark, the vegetables break down and become mushy.

Nutrition