Houston's evil jungle thai steak salad

4 servings
5 min
3 min
Very Easy


Number of serving: 4

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


  • 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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