Thai Noodle and Beef Salad
30 min serves 2-4
Thai Noodle and Beef Salad
Thai flavors meet the convenience of a Mason Jar Salad. Follow the layering instructions to keep it crisp.
Salad Ingredients:
- 2 Pre Top Sirloin steaks
- ½ head of purple cabbage
- 2 cups sugar snap peas
- 8 sweet peppers
- 2 pouches yam noodles
- sesame seeds
- cilantro or mixed greens
Marinade:
- 1 tbsp. Coconut Aminos or soy sauce
- 2 tsp. sea salt
- 2 tbsp. peanut butter
- 2 tbsp. sesame oil
- 2 tbsp. soy sauce or Coconut Aminos
- 2 tbsp. apple cider vinegar
- 1 tbsp. ground ginger
- 1 tsp. garlic powder
- ¼ cup coconut milk
- Whisk all dressing ingredients together until smooth. Shred cabbage, slice peppers, and cut sugar snap peas.
- Open noodle pouches and place noodles into a colander. Rinse noodles thoroughly, then drain.
- Marinate steak the for about twenty minutes. Heat cast-iron skillet on high heat. Place steaks in skillet, and brown on each side for about three minutes.
- Turn heat off. Cover skillet with a lid and let steaks sit for 3-5 minutes. Remove steaks from skillet and let settle for five minutes before slicing. Use a sharp knife to slice steaks into thin pieces, and separate into four portions.
- Add 2 tablespoons of dressing to the bottom of mason jars or bowls. Next, add cabbage, sugar snap peas, and peppers.
- Then, add steak and noodles, and top with herbs or mixed greens then sesame seeds.