Go Back

Ginger Garlic Steak and Noodle Salad

One of our favorite restaurants makes a beef and noodle dish, and I had to make it my own. I created this salad using some of my favorite ingredients: I love what the heat of the Fresno adds against the sweetness of the mango. I even got my kale in there, too!
Print Recipe Pin Recipe
Cook Time 45 minutes
Total Time 6 hours
Servings: 6 people
Course: lunch/dinner
Cuisine: asian
Calories: 2352.7
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/4 cup avocado or vegetable oil
  • 1/4 cup low-sodium soy sauce
  • 1/4 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
  • 4 ounces udon noodles see Cook's Note
  • 1/2 cup avocado oil 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 1 1/2 limes
  • 2 cups finely shredded napa cabbage
  • 1 bunch Tuscan kale stemmed and finely shredded
  • 1 cup carrot ribbons
  • 1 cup whole fresh cilantro leaves
  • 1/2 cup whole fresh mint leaves
  • 4 scallions thinly sliced
  • 1 Fresno or jalapeño chile sliced into thin rings
  • 1 cup thinly sliced mango
  • 1/2 cup chopped roasted salted peanuts
  • Lime wedges for serving

Equipment

  • 1 Wide, shallow container with lid For marinating the steak
  • 1 Grill or Grill Pan Essential for cooking the skirt steak
  • 1 Large Pot For cooking the udon noodles
  • 1 Large Mixing Bowl For assembling and tossing the salad
  • 1 Whisk For combining the marinade and dressing

Method
 

  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 a 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 the peanuts. Arrange the steak over the salad.
  6. Divide the salad and steak among plates. Serve with lime wedges.

Notes

1. For optimal steak texture and even cooking, always allow the marinated skirt steak to come to room temperature for about an hour before grilling. Patting it thoroughly dry before seasoning helps achieve a beautiful, caramelized crust. Remember to slice the steak thinly against the grain for maximum tenderness.2. When cooking udon noodles, follow package instructions carefully to avoid overcooking, which can lead to a gummy texture. Al dente is preferred for salads.3. The balance of sweet mango, spicy chile, savory steak, and acidic lime/vinegar in this dish is key. Adjust chile to your preference. Ensure all salad ingredients are finely shredded or sliced for a harmonious mouthfeel and easy tossing. Don't add mango until the very end to prevent it from bruising during vigorous tossing.