Houston's evil jungle thai steak salad

Ingredients

Dressing Ingredients:

• 3 tablespoon lime juice
• 1 tablespoon fish sauce
• 1 tablespoon water
• 1 large clove garlic, minced
• 1 1/2 teaspoons Sriracha or similar chile paste
• 1 tablespoon light brown sugar
• 1/2 teaspoon sesame oil
• 2 tablespoons canola or grapeseed oil

Salad Ingredients:

• 1/2 pound filet mignon, cut into chunks (or 2 chicken breasts, cooked and cut into chunks)
• 1 ounce Chinese egg noodles, cooked al dente
• 1 1/2 cups shredded cabbage
• 1 small julienned carrot
• 1/3 cup seeded, diced cucumber
• 1/3 cup diced mango
• 1/3 cup seeded, diced tomato
• 2 thinly-sliced scallions
• 2 tablespoons toasted, crushed peanuts
• 1/2 cup combination of chopped cilantro, mint, and Thai basil

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Preparation

• To prepare the dressing, whisk all ingredients together and set aside.
• To make the salad, season the filet with salt and pepper and stear in a hot skillet for 2-3 minutes per side, or until medium rare. Let the meat rest for a few minutes, then slice on the bias and toss with 2-3 tablespoons of the dressing.
• Mix the remaining salad ingredients (except the peanuts) in a large bowl and drizzle with dressing until well coated.
• Divide the salad between two plates, mound the beef on top and sprinkle with the chopped peanuts.

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