My Recipes

Categories

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.

Guacamole

4-5 ripe Avocados
1 Lime
about 1/4 of an Onion, finely chopped
about 1/2 a bunch of Cilantro, chopped
1-2 Roma Tomato’s
Garlic Powder
Salt
Pepper

In a bowl, mash the avocado lightly with a fork or potato masher. Add the chopped onion, cilantro, and lime juice. Next add salt, pepper, and garlic to taste. Season a little at a time and then taste it to see if it’s enough. Add more as needed.  Once it tastes good, stir in the cut up the tomato.

Moroccan Smoothie: Banana & Avacado

Photo: Paul Brissman

Ingredients:

  • 1 avocado, halved, pitted, and peeled
  • 1/2 cup fresh orange juice, from 1 medium orange
  • 2 bananas
  • 1/4 cup plain yogurt
  • 2 tsp sugar
  • 1 tbsp freshly grated ginger
  • Juice of 1 lime
  • 1/2 tsp salt

Directions:

Combine the avocado, orange juice, bananas, yogurt and sugar in a blender and puree until smooth. Add the ginger and blend until well combined, then mix in the lime juice and salt. Divide the puree among four glasses and serve immediately.

* I make this withough the yogurt and sugar, and add a little vanilla protein powder. It’s good either way 🙂 Also, when my brother was serving in the peace corps in Morocco he drank a very similar smoothie that also had dates in it. I’ve tried that too and it’s great!

The original recipe is from Marcus Samuelson and is found here.