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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.

Chilled Peanut Noodles

1 lb. dried whole grain spaghetti
1/2 cup creamy peanut butter
1/4 cup brown rice syrup (or maple syrup)
1/4 cup reduced sodium soy sauce
2 Tbsp. rice vinegar
1/4 tsp. ground ginger
1/4 tsp. cayenne pepper
1 cup chopped green onions
chopped peanuts

1. Cook spaghetti according to package directions; drain. Rinse with cold water; drain again. Return spaghetti to pan.
2. Meanwhile, in a small bowl whisk together the next six ingredients (through cayenne pepper).
3. Add peanut butter mixture to spaghetti in in pan; toss to coat.
4. Garnish with green onions and chopped peanuts.

(Shared by Kristen McKenney, from “The China Study Quick and Easy Cookbook” by Del Sroufe)

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.