Tip your taste buds with this savory, Asian inspired Thai Beef Noodle Salad topped with marinated filet mignon and drizzled with a flavorful homemade dressing.
I’ll be honest, I’ve never eaten at a Thai restaurant, but if I see any sort of Asian noodle dish on the menu, there's a good chance I'm going to order it. I have this crazy obsession with noodle dishes lately and thought to combine some of my favorite foods into one savory dish with this Thai Beef Noodle Salad. As a born and raised Wisconsin girl, a great filet mignon steak is still high on my list of favorite meals and once you throw this marinated beef on the grill, it’ll just melt in your mouth.
Each of these ingredients plays a role in creating the perfect sweet and spicy combination that initially comes across as a bit powerful, but once it’s tossed with the noodles and salad it balances out nicely. As someone who doesn’t have a high tolerance for too much spice, the hot chili paste provides just enough kick to really give this dish some flavor without making you rush to grab your water glass. My favorite addition to the salad is the fresh mango pieces that you’ll find tossed in with the noodles!
Thai Beef Noodle Salad Recipe
- 1 lb Filet Mignon Steak(s)
- 2-3 oz Asian Noodles (chow mein noodles)
- 1 Avocado
- Mixed Greens
- 1 cup Cherry Tomatoes, halved
- 1/4 cup Lightly Salted, Roasted Peanuts, chopped
- 1 Fresh Mango, diced
- Crispy Wonton Strips
Ingredients for steak marinade:
- 1 tbsp sesame oil
- 4 tbsp extra virgin olive oil
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 2 tbsp fresh lime juice
- 1 tbsp fish sauce
- 2 tbsp raw sugar
- 4 tbsp soy sauce
- 1 tsp ground ginger
Ingredients for Thai dressing:
- 3 tbsp Lime Juice
- 3 tbsp Hot Chili Paste
- 2 tbsp Vegetable Oil
- 2 tbsp Fish Sauce
- 1 tbsp Sugar
- 1 tbsp Raw Honey
- 1 Garlic Clove, minced
- Sea Salt, to taste
- In a bowl, whisk together all the ingredients for the steak marinade except the sesame and olive oil. Once well combined, slowly incorporate the olive oil followed by the sesame oil. Place the steaks into a resealable bag, pour the marinade into the bag and turn to coat. Let marinate for 6-8 hours (if possible) in the fridge.
- In a separate bowl, whisk the ingredients for the Thai dressing. Taste and season with sea salt, if desired. This can be made up to a day ahead of time and stored in the fridge until ready to use.
- Once steaks are marinated, pat dry and place on medium-high heat for 8-10 minutes depending on your desired temperature. Turn every 2 minutes. I do suggest serving the beef prepared medium or under for optimal flavor. Transfer to a cutting board, let rest and slice into 1/2” pieces.
- While the beef is resting, prepare the Asian noodles. Bring a pot of salted water to a boil and add the noodles. Cook to al dente or per the package recommendations. Rinse under cold water and pat dry.
- Return the noodles to a large mixing bowl and add the diced mango, cherry tomatoes and 3/4 of the dressing. Toss to coat.
- For plating, add the noodles followed by a handful of mixed greens, another drizzle of dressing and then the steak, avocado and chopped peanuts.
Depending on how healthy you want to be, your Thai Beef Noodle salad may be a bit heavier on the mixed greens, but I tend to pile on the noodles and only add a handful of the mixed greens. I want to make sure that each fork full has a good amount of noodles and a bite of steak with the addition of the mango, tomatoes and avocado sneaking their way in. It’s quite literally my favorite bite of food as of late! Of course, preparing such a delicious recipe needs to be complemented with a great bottle of wine like the Benchbreak Pinot Noir. Just bold enough to handle the array of flavors in this dish, but fruity enough to create a good balance. I have a feeling this meal is going to be on rotation in our kitchen all summer long!
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Written By: Kristin Mansky of Modish & Main