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Thai-Style Steak & Noodle Salad

with Mango, Peanuts & Toasted Coconut

40 MIN

+$11.99/serving 4 Servings

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From the Test Kitchen

WHY WE LOVE THIS DISH
Inspired by the combination of tangy, spicy, sweet, and nutty flavors beloved in Thai cuisine, this incredible salad brings together tender steak tips, springy lo mein noodles, mango, arugula, and more with a spicy sesame-lime dressing. You’ll top it off with toasted coconut flakes, crunchy peanuts, and fresh mint for even more exciting flavors and textures in each bite.
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Nutrition

PER SERVING
Calories

1270 Cals (est.)

View Full Nutrition

fresh

ingredients

20 oz Pasture-Raised Tenderloin Steak Tips
1 lb Lo Mein Noodles
2 Mango Cheeks
1 bunch Mint
2 oz Unsweetened Coconut Flakes
½ lb Grape Tomatoes
4 oz Arugula
⅓ cup Sesame Dressing
¼ cup Roasted Peanuts
1 Tbsp Sambal Oelek
1 Lime
4 Scallions
1 Tbsp Soy Sauce

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Thinly slice the mangos. Roughly chop the peanuts. Pick the mint leaves off of the stems. Halve the lime; squeeze the juice into a bowl. Add the sesame dressing and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to combine.

2 Toast the coconut flakes

Heat a large pan (nonstick, if you have one) on medium-high until hot. Add the coconut flakes and a pinch of salt. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned and toasted. Transfer to a bowl. Wipe out the pan.

3 Cook the noodles

Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to a large bowl.

4 Cook the steak tips

Pat the steak tips dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak tips in an even layer. Cook, without stirring, 2 minutes. Add the soy sauce (carefully, as the liquid may splatter) and sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 4 minutes for medium-rare (125°F), or until the steak tips are browned and cooked to your desired degree of doneness.* Turn off the heat.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak tips an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

5 Make the salad & serve your dish

To the bowl of cooked noodles, add the spicy sesame dressing, arugula, halved tomatoes, and sliced mangos; season with salt and pepper. Toss to combine. Serve the salad topped with the cooked steak tips. Garnish with the toasted coconut flakes, chopped peanuts, sliced green tops of the scallions, and mint leaves (tearing just before adding). Enjoy!