One of our favorite restaurants makes a beef and noodle dish, and I had to make it my own. I created this salad using some of my favorite ingredients: I love what the heat of the Fresno adds against the sweetness of the mango. I even got my kale in there, too!
| Level: | Intermediate |
| Total: | 6 hr |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
| Level: | Intermediate |
| Total: | 6 hr |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/4 cup avocado or vegetable oil
- 1/4 cup low-sodium soy sauce
- 1/4 cup dark brown sugar
- 2 tablespoons minced fresh ginger
- 1 tablespoon minced garlic
- 1 tablespoon toasted sesame oil
- 1 pound skirt steak
- Kosher salt and freshly ground black pepper
- 1 lime
- 4 ounces udon noodles (see Cook’s Note)
- 1/2 cup avocado oil or vegetable oil
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 teaspoons sesame oil
- 1 teaspoon grated garlic
- 1 teaspoon grated fresh ginger
- 1 teaspoon kosher salt
- Juice of 1 1/2 limes
- 2 cups finely shredded napa cabbage
- 1 bunch Tuscan kale, stemmed and finely shredded
- 1 cup carrot ribbons
- 1 cup whole fresh cilantro leaves
- 1/2 cup whole fresh mint leaves
- 4 scallions, thinly sliced
- 1 Fresno or jalapeño chile, sliced into thin rings
- 1 cup thinly sliced mango
- 1/2 cup chopped roasted, salted peanuts
- Lime wedges, for serving
Instructions
- For the steak: In a wide, shallow container with a lid, add the avocado or vegetable oil, soy sauce, sugar, ginger, garlic and sesame oil. Whisk to combine. Add the steak and coat in the marinade. Cover and refrigerate for 4 to 6 hours. Remove the steak from the refrigerator to come to room temperature before cooking, about 1 hour.
- Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, pat dry and sprinkle with salt and pepper. Cook for 2 to 3 minutes per side for medium-rare with an internal temperature of 125 degrees F. Remove from the heat and set aside to rest, about 10 minutes. Squeeze the juice of the lime on the rested steak and slice against the grain.
- For the salad: Cook the udon noodles according to the package instructions.
- In a small bowl, combine the avocado or vegetable oil, soy sauce, vinegar, honey, mustard, sesame oil, garlic, ginger, salt and lime juice. Whisk thoroughly to combine and set aside.
- In a large bowl, combine the cabbage and kale. Add the carrots, cilantro, mint, scallions, chiles and noodles and toss to combine. Add the dressing and toss to coat. Add the mango and gently toss. Sprinkle the salad with the peanuts. Arrange the steak over the salad.
- Divide the salad and steak among plates. Serve with lime wedges.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 505 |
| Total Fat | 36 g |
| Saturated Fat | 6 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 19 g |
| Cholesterol | 37 mg |
| Sodium | 578 mg |
| Serving Size | 1 of 8 servings |
| Calories | 505 |
| Total Fat | 36 g |
| Saturated Fat | 6 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 19 g |
| Cholesterol | 37 mg |
| Sodium | 578 mg |
Reviews
I seriously cannot stop eating this salad! All of the flavors go so well together and it’s a recipe that I cannot wait to share with friends and family! Healthy and satisfying!
Fantastic recipe with SO many ways to make it your own. This marinade and dressing are fantastic.. thank you Katie! Love the show!
All I can say is wow! I will make this salad dressing, repeatedly! Thank you, Katie!
Love this salad. Very satisfying. Thank you Katie.
Wow! I made this recipe exactly as is. It is so flavorful. I will make the salad even without the steak!
Thank you Katie!
Thank you Katie!
Loved this recipe. Will make it again. I added the mint and the green onion to the dressing. Love you Katie, Sunny, and Alex.
It was never the same bite twice! Made it for my foodie nephew and was a happy camper
This. Was. DELICIOUS! The preparation was not difficult but it is not a “30 minute meal.” Totally worth all the steps. I will definitely make again!
This is a WINNER! Everyone loved it. I doubled the recipe for a big platter of food for 6 adults and 2 kids. I used slightly less mint and jalapenos for personal preference but otherwise followed the recipe exactly and it was perfect. The marinade was fantastic and can be used for other proteins. I will be making this often. (I think the amount of noodles listed in recipe is a typo, should be a 14 oz box not 4 oz, that is what I used and it was the perfect amount. I rinsed the noodles which needs to be done or else the noodles will be way too starchy and stick.)
It was good, not fantastic for us. Would use less oil and lime juice in the dressing. Skirt was good. Save mango and carrots for the top of the salad . I love Katie’s recipes, just needs a few adjustments for us!