Thai Steak Salad with Peanut Dressing

Looking for a simple recipe to serve your dinner guests this summer?  This Thai Steak Salad is absolutely one of the best looking and yummiest recipes I know.  Adapted from a recipe I found in one of my favorite cookbooks, Whitewater Cooks with Friends (seriously, I couldn’t possibly say enough good things about this book!), this salad looks far more labor intensive than it is.  I promise it never fails to impress!!!
 
 

Thai Steak and Noodle Salad | making it in the mountains
 
 
Ingredients

marinade
1/3 cup soy sauce
1/3 cup tomato paste
4 cloves of garlic, crushed
4 tbsp ginger, peeled and minced
2 tbsp honey
1 tsp sesame oil (toasted preferred)
1 tbsp ground chili paste (Sambal Oelek)
1 – 2 lbs of your favorite steak

dressing
1/4 cup peanut butter
1/4 cup rice vinegar
1/2 cup mayonaise
1 tsp ground chili paste
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground ginger
3 tbsp hot water
2 tbsp lime juice

salad
6 cups Spring Mix greens
2 cups of stir fry noodles (cooked, coated with some olive oil & cooled)
2 carrots, julienned
1 cup sugar snap peas, halved
1 red pepped, julienned
1/3 cup unsalted peanuts, toasted

drizzle
1/4 cup rice vinegar
1/4 cup sweet chili sauce
1 tbsp hoisin sauce
1 tsp toasted sesame oil

 
 

Method

Combine all of the marinade ingredients in a glass dish, coat steak well, cover and refrigerate for at least 2 hours.
 

Thai Steak and Noodle Salad | making it in the mountains
 

Grill steak for about 5-6 minutes per side (longer if you prefer your steak medium to well done). After letting it rest for 5-10 minutes, cut the steak into strips and then into bite sized pieces.

While your steak is cooking, mix the dressing ingredients in a blender until smooth. You can also whisk together the ingredients for the drizzle. *I tend to prepare the dressing and drizzle before hand if we are preparing this for company, so that I have less to do once our guests arrive.*

To assemble the salad, toss the greens with the dressing and place some noodles on top (approximately 1/2 cup). Top with steak, carrots, sugar snap peas, red peppers and peanuts and finish with a few teaspoons of the drizzle.
 
 
Thai Steak and Noodle Salad | making it in the mountains
 
 
I haven’t tried it yet, but I think chicken would be a yummy substitute for the steak.

Enjoy

Happy Notes copy    

19 thoughts on “Thai Steak Salad with Peanut Dressing

  1. I loved your Tip Me Tuesday link this week. {thanks girl!} Would you like Tip Junkie to feature your blog post to over 200,000 creative women? If you upload this blog post into your Tip Junkie craft room using at least 2 images, 2 steps, and blog post URL then I can easily feature it in my RSS feed, home page, and all my social networks instantly. {squealing with delight} ~ Laurie {a.k.a. the Tip Junkie}
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    1. Thank you SO much Laurie!!! How exciting! I think I’ve got it all uploaded correctly, but let me know if you need anything else 🙂 Thanks again Laurie!!!!!

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