Ginger Garlic Steak & Noodle Salad

There are some recipes you make, and once you start eating, you can’t stop. Like the lasagna that is irresistible straight out of the fridge, the tray of brownies you keep going back to just to “even them out,” or the guacamole that beckons you back for one more scoop. Well, add this Ginger Garlic Steak and Noodle Salad to the list. It’s seriously addictive. 

I first made this salad a couple of years ago on The Kitchen and it’s become a staple at our house. I chose this recipe for my cooking demo over the weekend at the South Beach Wine and Food Festival and I had the pleasure of meeting several of you there. We had so much fun!

Hope y’all enjoy this recipe as much as we do.

xoKatie 

Ginger Garlic Steak and Noodle Salad

45 min 6 hours 6-8 Servings

Ingredients

For the Steak

• ¼ cup avocado or vegetable oil
• ¼ cup low-sodium soy sauce
• ¼ cup dark brown sugar
• 2 tablespoons minced fresh ginger
• 1 tablespoon minced garlic
• 1 tablespoon toasted sesame oil
• 1 pound skirt steak
• Kosher salt and freshly ground black pepper
• 1 lime

For the Salad

• 4 ounces Udon noodles (see Cook's Note)
• 1/2 cup avocado or vegetable oil
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 2 teaspoons sesame oil
• 1 teaspoon grated garlic
• 1 teaspoon grated fresh ginger
• 1 teaspoon kosher salt
• Juice of 11/2 limes
• 2 cups finely shredded napa cabbage
• 1 bunch Tuscan kale, stemmed and finely shredded
• 1 cup carrot ribbons
• 1 cup whole cilantro leaves
• 1 1/2 cup whole mint leaves
• 4 scallions, thinly sliced
• 1 fresno or jalapeno chile, sliced into thin rings
• 1 cup cup thinly sliced mango
• 1/2 chopped roasted salted peanuts
• Lime wedges, for serving

Instructions

1. For the steak: In a wide, shallow container with a lid, add the avocado or vegetable oil, soy sauce, sugar, ginger, garlic, and sesame oil. Whisk to combine. Add the steak and coat in the marinade. Cover and refrigerate for 4 to 6 hours. Remove the steak from the refrigerator to come to room temperature before cooking, about 1 hour.
2. Preheat the grill or grill pan to medium-high heat. Remove the steak from the marinade, pat dry and sprinkle with salt and pepper. Cook for 2 to 3 minutes per side for medium-rare with an internal temperature of 125 degrees F. Remove from the heat and set aside to rest, about 10 minutes. Squeeze the juice of the lime on the rested steak and slice against the grain.
3. For the salad: Cook the udon noodles according to the package instructions.
4. In a small bowl, combine the avocado or vegetable oil, soy sauce, vinegar, honey, mustard, sesame oil, garlic, ginger, salt and lime juice. Whisk thoroughly to combine and set aside.
5. In a large bowl, combine the cabbage and kale. Add the carrots, cilantro, mint, scallions, chiles, and noodles and toss to combine. Add the dressing and toss to coat. Add the mango and gently toss. Sprinkle the salad with peanuts. Arrange the steak over the salad.h 2 teaspoons salt and pepper to taste.
6. Divide the salad and steak among plates. Serve with lime wegdes.