When I make salad, it must be substantial. I like a lot of flavor and texture and it is best eaten out of a bowl like a meal. It should be colorful and large enough to feed more than a family of four. I know, it seems a bit crazy, and I always make too much, but that just means there is more for me! This Thai salad is perfect for Summer when you crave something light but filling. It is based on one my mom enjoyed at a Hillstone restaurant in Bethesda. I know, I am obsessed with Hillstone, but try it and you will see why!
Ingredients
Marinade for Flank Steak
½-inch piece ginger, peeled, grated
¼ cup soy sauce
3 tbsps. light brown sugar
Juice from one lime
1 tbsp. fish sauce
½ tsp. garlic powder
¼ cup olive oil
1 tbsp. sesame oil
1 lb. flank steak
Salad Dressing
¼ cup fresh lime juice
¼ sambal oelek
¼ cup peanut oil or canola oil
2 tbsps. fish sauce
1 tbsp. sugar
1 tbsp. honey
1 garlic clove, finely chopped
Salad
2 ounces dried ramen noodles (optional - I did not include in mine, but the kids like them)
½ tsps. sesame oil
2 mangoes, peeled, and cut into 1-inch pieces
½ bunch baby arugula
½ bunch watercress
2 carrots, finely grated
2 scallions, chopped
2 cups finely shredded cabbage
1 cup chopped red bell pepper
2 avocados, cut into 1-inch pieces
1 cucumber diced; seeds removed
½ cup chopped cilantro
¼ cup torn mint leaves
¼ cup crumbled toasted unsweetened coconut flakes
¼ cup finely chopped salted, roasted peanuts, plus more for serving
1. Whisk ginger, soy sauce, raw sugar, lime juice, fish sauce, and garlic powder in a small bowl until sugar is dissolved. Whisking constantly, gradually add olive oil, then sesame oil. Transfer to a large bowl and add steak. Turn steak to coat. Chill at least 6 hours and up to 12 hours.
2. Prepare a grill for medium-high heat. Remove steaks from marinade and pat dry. Grill, turning every 2 minutes, until lightly charred all over and an instant-read thermometer inserted into the thickest part of each steak registers 120° for medium-rare, 8–10 minutes total. Transfer to a cutting board and let rest at least 10 minutes before cutting into 1" pieces.
3. Whisk lime juice, sambal, peanut oil, fish sauce, sugar, honey, and garlic in a small bowl to combine.
4. Cook noodles in a small pot of boiling salted water until al dente. Drain and run under cold water to stop cooking. Toss with oil in a large bowl. Add mango, arugula, watercress, carrots, scallions, cabbage, red peppers, cucumbers, and dressing and toss to coat. Add steak, avocado, cilantro, mint, coconut flakes, and ¼ cup peanuts. Gently toss just to combine.
5. Divide salad among plates. Top with additional peanuts if desired.
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