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Houston’s Thai Steak and Noodle Salad

Steak

  • 1 ½-inch piece Ginger, peeled, finely chopped
  • ¼ cup Soy Sauce
  • 3 Tbsp. Light Brown Sugar
  • 2 Tbsp. fresh Lime Juice
  • 1 Tbsp. Fish Sauce
  • ½ tsp. Black Pepper
  • ½ tsp. Garlic Powder
  • ¼ cup EVOO
  • 1 Tbsp. Toasted Sesame Oil
  • ¾ Lb. Filet Mignon Steaks, 1 inch thick
  • Kosher salt

Dressing

  • ¼ cup fresh Lime Juice
  • ¼ cup Hot Chili Paste (such as Sambal Oelek)
  • ¼ cup Peanut Oil
  • 2 Tbsp. Fish Sauce
  • 2 Tbsp. Sugar1 Tbsp. Honey
  • 1 Garlic clove, finely chopped
  • Kosher salt (optional)

Salad and Assembly

  • 2 oz. dried Ramen or Lo Mein Noodles
  • Kosher salt
  • ½ tsp. Toasted Sesame Oil
  • 1 large Mango, peeled, cut into 1-inch pieces
  • ½ bunch Arugula, stems removed, leaves torn
  • ½ bunch Watercress, tough stems removed
  • 2 medium Carrots, finely shredded on a mandoline or a box grater
  • 2 Scallions, chopped
  • 2 cups finely shredded Savoy Cabbage
  • 1 cup Cherry Tomatoes, halved
  • 1 Avocado, cut into 1-inch pieces
  • ½ cup chopped Cilantro
  • ½ cup torn Basil leaves
  • ¼ cup torn Mint leaves
  • ¼ cup crumbled toasted unsweetened Coconut Flakes
  • ¼ cup finely chopped salted, roasted Peanuts, plus more for serving
  • Lime wedges (for serving)

Preparation (Steak)
1: Whisk ginger, soy sauce, raw sugar, lime juice, fish sauce, pepper, and garlic powder in a small bowl until sugar is dissolved. Whisking constantly, gradually add olive oil, then sesame oil. Transfer to a small resealable plastic bag and add steaks. Close bag, pressing out air, and turn steak to coat. Chill at least 6 hours and up to 12 hours.

2: Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove steaks from marinade and pat dry. Season very lightly with salt. 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.

Preparation (Dressing)
3: Whisk lime juice, chili paste, peanut oil, fish sauce, sugar, honey, and garlic in a small bowl to combine. Taste and season with salt if desired.

Preparation (Salad Assembly)
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.

5: Add mango, arugula, watercress, carrots, scallions, cabbage, tomatoes, and dressing and toss to coat.

6: Add steak, avocado, cilantro, basil, mint, coconut flakes, and ¼ cup peanuts. Gently toss again just to combine.

7: Divide salad among plates, piling as high as possible. Top with additional peanuts and serve with lime wedges for squeezing over.

Recipe found here.

Houston’s Hawaiian Ribeye

Ingredients:

  • 2 cups pineapple juice
  • ½ cup soy sauce
  • ½ cup sugar
  • 5 tablespoons apple cider vinegar
  • 2 teaspoons toasted sesame oil
  • ⅓ cup chopped white onion
  • 1 1-inch piece ginger, peeled, finely chopped
  • 2 1-inch-thick bone-in rib-eye steaks (about 3 pounds total)
  • 4 tablespoons unsalted butter, room temperature
  • 2 teaspoons toasted sesame oil
  • Kosher salt

Directions:

  • Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Set aside 2 Tbsp. marinade for butter. Transfer remaining marinade to a large resealable plastic bag. Add steaks and seal bag, pressing out excess air. Chill at least 1 day.
  • Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.
  • Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade; season with salt. Transfer to the center of a sheet of parchment paper and roll up into a log. Chill until firm, at least 1 hour.
  • Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Season steaks very lightly with salt (omit this step if marinating more than 24 hours). Grill over high heat, turning, until steaks are well browned and beginning to char around edges, about 4 minutes. Transfer to cooler part of grill and continue to cook until an instant-read thermometer inserted into thickest part of steaks registers 120° for medium-rare.
  • Transfer steaks to a plate. Slice butter into ¼”-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing.

Recipe found on this reddit post. And this Bon Appetit article.

Asian Slaw

  • 1 Tbsp. Brown Sugar
  • 1 tsp. Toasted Sesame Oil
  • 1 Tbsp. EVOO
  • 1 tsp. Ginger, freshly grated
  • 1/2 tsp. Salt
  • 2 Cups Green Cabbage, shredded
  • 2 Cups Red Cabbage, shredded
  • 4 Scallions, chopped
  • 1/4 cup Cilantro, chopped
  • Juice of half a Lime
  1. Combine the brown sugar, sesame oil, EVOO, ginger, and salt in a bowl and whisk until smooth.
  2. In a bowl toss the green and red cabbage, scallions, and cilantro together.
  3. Pour dressing over the top and toss until combined.
  4. Use immediately, the slow won’t keep long at all.

Asian Flat Iron Steak

Photo: SavorySweetLife.com
A delicious Asian-inspired grilled flat iron steak recipe adapted from The Pioneer Woman by the blogger at SavorySweetLife.com. Her post can be found here. I gave this recipe a try, because we LOVE flat iron steaks. We like to buy them locally from a farmer that raises grass fed cows, and learned that our farmer’s market steaks were a little tougher than the store bought ones. So we tried a marinade on on and it was amazing! 

Ingredients
  • 1/2 cup Soy Sauce
  • 1/2 cup Sherry
  • 1/4 cup Honey
  • 2 Tablespoons Sesame Oil
  • 2 Tablespoons (heaping) Minced Ginger
  • 2 Tablespoons (3-5 cloves) Minced Garlic
  • teaspoons Crushed Red Pepper Flakes
  • 2 Flat Iron Steaks
  • Garnish: 2 Tablespoons Roasted Sesame Seeds and 2 Green Onions, slivered.
Instructions
  1. Gather all ingredients together – soy sauce, sherry, honey, sesame oil, garlic, ginger, red pepper flakes, and flat iron steak.
  2. Whisk the ingredients in a bowl. Place the steaks and marinade in a ziplock bag and chill in the refrigerator for 3-6 hours.Grill steaks on high heat for 4 minutes on each side for medium rare steaks. Allow steaks to rest for 5 minutes before slicing and serving. Sprinkle roasted sesame seeds and green onion slivers on top to garnish.

Cashew Chicken

Ingredients: 
2 chicken breasts or thighs cubed
1 tbsp. cooking sherry
2 tbsp. low sodium soy sauce
¼ cup oil
1/2-1 tsp red pepper flakes (depending on how spicy you want it, a little goes a long way)
3 green onions, sliced diagonally
2 cloves garlic, minced
1/2 cup cashews,
unsalted toasted sesame seeds
lightly salted cashews

Sauce:
4 tbsp soy sauce
1 1/2 tbsp. cornstarch
4 tsp sugar
2 tsp white vinegar

Directions:
Combine 1 tablespoon soy sauce with the cooking sherry in medium sized bowl. Cut chicken into bite-sized pieces, put chicken pieces in soy/sherry mixture. Let sit while you prepare the other ingredients.

In a small bowl, whisk 4 tablespoons soy sauce, 1 1/2 tbsp corn starch, 4 tsp sugar, and 2 tsp vinegar. Set aside. Slice the green onions, and measure out the red pepper flakes and minced garlic.
Drain chicken in strainer to get the marinade off as much a possible. Heat oil in a wok over high heat. Add red pepper flakes to oil and stir. Add garlic and stir. Add chicken all at once and cook chicken until golden on all sides and cooked through. Drain oil if there is still an excessive amount. Add cashews.Move wok off hot stove and immediately pour in sauce while constantly turning chicken over to cover everything in sauce. Sauce should thicken quite a bit, if you want it thicker put it back on medium heat for about 5-10 seconds, and stir constantly.

Sprinkle with toasted sesame seeds and add sliced green onions. Serve over Rice.