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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.

Mimi’s Salad Dressing

1 cup Oil
1/4 cup Sugar
1/4 cup Chili Sauce
1/3 cup Red Wine Vinegar
1/4 cup Honey
1/2 tsp. Worcestershire Sauce
1 Tbsp. Lemon Juice
1/2 tsp. Salt
1/2 tsp. Cayenne Pepper
1/2 tsp. Poppy Seeds

Citrus Salad Dressing: Orange/Pineapple

Salad Dressing:

1 egg
1/2 cup sugar
1 1/2 T flour
1/2 cup pineapple juice
1/4 cup orange juice

Mix sugar and flour together; add remaining ingredients and whisk. Microwave for 2 minutes. Whisk again, microwave for 2 minutes. Whisk again and check for thickness…if it coats the back of the spoon it’s ready. Whisk in 2T Apple Cider Vinegar & chill.

Serve over a salad of leafy lettuce (not iceberg), oranges, nuts, cut up banana slices and grapes…and anything else you like.

Cafe Rio Pork, Lime Rice, and Cilantro Dressing

For the Pork:
1 pork loin (or a pack of 2 pork tenderloins)
2 cups pace medium salsa
2 cups brown sugar

Season the pork all over with salt and pepper. It takes quite a bit of salt! Put in your slow cooker for 6-8 hours on low.  Shred and let sit for one more hour. 

For the rice:
3 cups of rice 
3 cups of water
1/2 onion
1/2 bunch cilantro
1 can green chilies
4 t garlic- minced
4 t chicken bouillon
1/2 t salt
1 T butter
4 T lime juice

Blend/Chop onion, cilantro, and chilies in a food processor.  Then put all ingredients in with the rice and cook in a rice cooker.

For the dressing:
1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2-1 bunch of cilantro, chopped
1 cup mayo
2 tsp. lime juice
2 tomatillos (remove outer papery skin)
2 garlic cloves

Blend all ingredients in blender or food processor.  Refrigerate.

My family calls this recipe “Sweet Pork.” You can serve this many ways.  It makes excellent taco’s, burrito’s, and rice bowl’s. I like to make a salad with some lettuce, pico, guacamole, etc. I haven’t been in forever, but I think Cafe Rio puts a large tortilla in the bottom of a bowl, then rice, then meat, then lettuce, pico, guacamole, the dressing, and crunchy tortilla strips.