Soy Steak Noodle Salad
A bright, fresh, bursting with flavor salad with small rice noodles and tender marinated steak topped with a ginger soy dressing to match the marinade for an epically bold gourmet tasting meal!
Ingredients: makes enough for 4 large servings
For the steak:
1 1/2 pounds of flank steak
1 jalapeno sliced
2 garlic cloves sliced
For the marinade/dressing
1 lime
1/2 cup soy sauce - if you prefer a more mild marinade/sauce you can do 1/2 soy and 1/2 coconut aminos or sub fully for coconut aminos as a GF option
2tbsp toasted sesame oil
2tsp fish sauce
juice from 1 lime
2tsp fresh grated ginger
1tbsp honey
1tbsp rice vinegar
1/2 cup avocado oil
For the Salad:
1-2 cups of vermicelli rice noodles
1 small mango chopped
3/4 cup shaved carrot
1 cup cherry tomatoes quartered
1 large head of romaine lettuce finely chopped
1/2 a head of savoy cabbage finely chopped (I’ve found this to be the most tender and easy to eat but if you can only find regular green cabbage, that works too!)
1/2 cup of peanuts chopped
2 green onions chopped
2tbsp fresh basil chopped
2tbsp fresh mint chopped
2tbsp fresh cilantro chopped
1-2 avocados
Meal Prep Instructions:
Make marinade/dressing:
In a large pourable measuring glass add all ingredients and whisk until well combined (it will naturally separate pretty quickly!)
To a large marinating bag or glass container add the steak and top with sliced jalapeno and garlic. Pour about 1/2 - 3/4 of the marinade over the steak and let it marinate a minimum of 30 minutes or for up to 4 hours
Save remaining marinade to dress the salad - it is a strong dressing with bold flavors so a little will go a long way!
Chop produce: Chop all of the salad ingredients EXCEPT herbs no more than 2 days before assembling. Store in airtight containers to avoid oxidation and browning. Herbs are best prep on day of assembling
My favorite divided containers:
Meal Assembly Instructions:
Cook steak: Heat a large cast iron skillet over medium high heat until just smoking. Add marinated steak (discard leftover sauce from the container) and cook for 6-8 minutes on each side depending on how thick your steak is, until a nice crust forms and it’s cooked to your desired finish. I shoot for an internal temp of 145 for a medium done steak. I highly recommend having a digital thermometer on hand to perfectly prep all your proteins! Once cooked to your liking, set on a cutting board under foil to rest while you assemble salads.
Boil noodles: Boil a small saucepan of water and add 1-2 cups of vermicelli rice noodles boiling until soft (they only take a couple min!) Strain and rinse with cool water.
Assemble salad: To each bowl add equally divided prepped salad ingredients, cooked noodles, sliced steak, sliced avocado, fresh herbs, and peanuts. Use saved marinade and lightly dress each salad to preferred flavor. ENJOY!
