Preparation
10
Cook time
20
Portions
4
Level
Medium
INGREDIENTS
1 container (142g 5oz) of Fresh Attitude prewashed Arugula
2 pieces Marinated Steak – Sirloin
¼ cup 60 ml Fresh Lime Juice
¼ cup 60 ml Hot Chili paste (sambal oelek)
¼ cup 60 ml Vegetable Oil
2 tbsp. 30 ml Sugar
1 tbsp. 15 ml Honey
1 Garlic Clove finely chopped
2 ounces 60g Dried ramen or lo mein noodles
½ tsp. 3 ml Toasted sesame oil
1 large Mango, peeled and cut into 1-inch pieces
2 Medium Carrots, grated
2 Scallions, chopped
2 cups 500 ml Finely Shredded Savoy cabbage
1 cup 250 ml Cherry tomatoes, halved
1 Avocado, cut into 1- inch pieces
½ cup 125 ml Chopped cilantro
¼ cup 60 ml Finely chopped salted, roasted peanuts, plus more for serving
Lime wedges (for serving)
Salt and pepper, to taste
METHOD
1. Heat a grill pan over medium-high. Remove steaks from marinade and pat dry. Season very lightly with salt. Grill, turning every 2 minutes, until lightly charred all over and an instant-read thermometer inserted into the thickest part of each steak registers 120° for medium-rare, 8–10 minutes total.
2. Transfer to a cutting board and let rest at least 10 minutes before cutting into 1" pieces & set aside.
3. Whisk lime juice, chili paste, peanut oil, sugar, honey, and garlic in a small bowl to combine. Taste and season with salt if desired.
4. Cook noodles in a small pot of boiling salted water until al dente. Drain and run under cold water to stop cooking.
5. Toss noodles with oil in a large bowl. Add mango, arugula, carrots, scallions, cabbage, tomatoes, and dressing and toss again to coat. Season with salt if desired. Add half of the avocado, cilantro, and ¼ cup peanuts. Gently toss just to combine.
6. Divide salad among plates, piling as high as possible. Top with a few leaves of arugula, steak, remaining avocado & peanuts. Serve with lime wedges for squeezing over.
TIPS
Dressing can be made 1 day ahead. Cover and chill.
A recipe from Karell Émard, PWHPA member & CWHL Champion.
PWHPA - Professional Women's Hockey Players Association
