SALADS 0 comments

Weeknight Thai Steak and Noodle Salad

Weeknight Thai Steak and Noodle Salad

Course: SALADSDifficulty: Easy
Servings

4

servings
Prep time

45

minutes
Cooking time

45

minutes

This recipe is a quicker version of my Thai Steak Salad with Rice Noodles that I posted back in 2019. That version requires the flank steak to marinate for 24 hours, while this version allows you to skip that part. Because the steak isn’t marinated we rely on the magic of the fish sauce/lime juice dressing to provide the flavor boost. The end result is a tad less complex, but equally flavorful, and enables you to get this dish on the table far faster!

Ingredients

  • 1.5 lbs flank steak

  • 4 oz. pad thai noodles, cooked according to package instructions, then rinsed with cold water and drained

  • 3 large carrots

  • 4 cups of shredded Napa Cabbage or another green like kale or watercress

  • 1 cup fresh cilantro, coarsely chopped

  • 1 cup fresh mint, coarsely chopped

  • 1/2 cup fresh basil, coarsely chopped

  • 2 tbsp salted peanuts or cashews, coarsely chopped

  • 2 tbsp grapeseed oil

  • Kosher salt

  • Dressing
  • 3/4 cup lime juice

  • 2/3 cup fish sauce

  • 1 tbsp garlic, grated

  • 1 tbsp ginger, grated

  • 1-2 tbsp fresh thai chilis, diced

  • 3 tbsp brown sugar

Directions

  • Freeze flank steak for about 30-40 minutes in order to make it easier to thinly slice. Cut flank steak down the middle, going with the grain, so that you have two, 3-4 inch wide pieces to break down. Going against the grain, slice flank steak into thin slices and place on a large platter. Toss flank steak with 1 1/2 tsp Kosher salt.
  • To make my carrot “noodles”, I use this julienne peeler, but you can use a spiralizer if you have one or even a plain vegetable peeler to shave carrots into noodles. Another option is to grate them on a box cutter or shred with a food processor. However you’ve chosen to cut your carrots, place them in a very large bowl with your cold, drained noodles. To your large bowl, add cabbage/greens, and chopped herbs.
  • Pat flank steak dry with a few paper towels, then toss with grapeseed oil. Using a 12 inch non-stick skillet over medium high heat, cook flank steak in 2 batches (otherwise the pan will be too crowded and steak will steam and not sear) until exterior is nicely browned. Once the first batch is cooked, place in a heat safe bowl while you cook the second batch. Once all of the flank steak is cooked, toss it with the noodle/veggie/herb mixture and add your desired amount of dressing. Divide Steak and Noodle Salad between 4 plates and top with chopped peanuts or cashews.

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