Hillstone’s Thai Steak Avocado & Mango Salad With Buckwheat Noodles

Hillstone’s Thai Steak Ingredients

Marinade for steak:3⁄4 lb filet mignon steak1⁄4 cup soy or coconut amino acids1⁄2 inch grated fresh ginger2 Tbs fresh lime juice1 Tbs fish sauce3 Tbs light brown sugar1⁄4 lb olive oil1 Tbs toasted sesame oil1/2 tsp garlic powder1⁄2 tsp pepper

Salad Dressing

1⁄4 cup fresh lime juice1⁄2 cup neutral oil, like avocado oil1⁄4 cup hot chili paste (like sambel olek)2 Tbs fish sauce2 Tbs honey3 Tbs sugar1 garlic clove, mincedSalt

Salad Assembly

4 oz dried buckwheat noodles1⁄2 teaspoon toasted sesame oil1 large mango, cut in chunks1⁄2 bunch baby arugula1⁄2 bunch watercress2 carrots, shredded2 cup shredded Napa vallley cabbage2 lg tomatoes, quartered2 scallions, sliced1 avocado, chopped, 1 inch pieces6 radishes, quartered lengthwise1⁄2 cup cilantro, chopped1⁄2 cup basil, chopped1⁄4 cup mint, chopped1⁄4 cup peanutsLime wedgesSesame seeds

Directions

1. Mix all marinade ingredients. Marinate steak at least 4 hours. Overnight is best.2. Mix all ingredients for salad dressing. This can be done up to two days in advance.3. Cook noodles as per package directions. Drain, rinse, toss with sesame oil and refrigerate.4. Mix all salad ingredients. Toss with salad dressing before serving.5. Pile high on plate.6. Top with peanuts and lime wedges. Sprinkle with sesame seeds.