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Thai Steak Salad over Soba

September 24, 2012

My cookbook shelf is full of books that contain one recipe that I really love.  In an effort to pare down, I’m going to post my favourite examples of these one-hit-wonders, and leave room for the 5 cookbooks I couldn’t live without: ReBar, the 3 Whitewater cookbooks, and Bonnie Stern’s Essentials of Home Cooking.

This salad is quick, delicious, has lots of veggies, and everyone in my family will eat it, so it gets repeated a lot on the menu plan.  It’s adapted from “Feeding the Whole Family” by Cynthia Lair, which is well worth borrowing from the library for the theory on nutrition and whole foods, but hasn’t had as many recipes I love as I had hoped.



1/3 c lime juice

1/3 c sesame oil

1/3 c packed fresh cilantro leaves, chopped

2 Tbs sweet chili sauce (or 2 tsp sambal oelek, for adults only)

2 tsp honey

1 clove garlic

1 tsp fresh ginger, minced or grated


1 steak per person

1 package soba noodles

3-4 c salad greens

1/2 cucumber, sliced

 1/2 c sugar snap peas

2 carrots, julienned

1 avocado, sliced

Combine marinade in a small bowl.  Pour half in a resealable bag or container, place steak inside and refrigerate for a few hours or overnight.  Save remaining marinade to use as salad dressing.

Preheat over to 400 F.  Heat a cast iron skillet with 1 tsp sesame oil.  Brown steak in skillet for a few minutes a side, season meat with salt and pepper and transfer steak to oven for 7-10 mins.  Don’t overcook as the meat will continue to cook after it’s removed from oven.  (You could also just bbq the steaks.)

Prepare noodles according to package directions and toss with a little sesame oil.

Transfer meat to a carving board and slice thinly.  Toss greens with veggies and remaining marinade and divide among plates.  Top with soba noodles and sliced steak.

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