Thai Noodle Salad with Ginger and Lemongrass Beef
I wanted to make something with bold, bright flavors that was light and also full of inflammation fighting ingredients. Thai inspired salad with beef served with noodles dressed in peanut sauce really fit the bill
The Arthritis Kitchen star ingredients are ginger and lemongrass. Ginger is known to have inflammation reducing properties so I tend to use it a lot in my cooking. Lemongrass is an ingredient I don’t often use but really like the flavor profiles it provides without the acidity of lemon juice. Lemongrass brewed as a tea is said to assist with inflammation and joint pain so adding it to your cooking sure can’t hurt.
Marinade for steak
- 2 stalks lemon grass, bruised then sliced
- 2 – 3 cloves garlic, chopped coarse
- Zest and juice of ½ – 1 lime (depending how juicy)
- 2 inch piece of ginger, minced
- 3 Fresh California bay leaves, rolled bruised and chopped
- 1 Tablespoon fish sauce
- 4 Tablespoons soy sauce
- Splash of olive oil
Add all ingredients to a large zip lock bag, marinate in fridge 2 hours minimum, up to overnight.
Remove steaks from marinade. Dry with paper towel to remove excess moisture. Grill steaks to medium rare. Let rest, tented with foil. Slice just prior to plating the salad.
Prepare the noodles (if using, can be left out). You can use rice noodles, thin chow mein, vermicelli etc. Prepare to package directions, (do not overcook), drain, rinse with cold water, toss with sesame oil. I made a quick peanut sauce and kicked it up with ginger. Store bought peanut sauce may be used.
Prepare vegetables. Any combination of crisp, colorful vegetables work great. Today’s mix: bok choy, carrots, yellow pepper, snow peas, romaine lettuce, Thai basil, cilantro and roasted cherry tomatoes. Toss veggies (except herbs and roasted tomatoes) and lightly dress. Add 2 generous handfuls of chopped Thai basil and cilantro and chopped roasted peanuts.
Dressing. Made a vinaigrette using lime juice, ginger juice, rice vinegar, sesame oil and a slash of fish sauce.
Assemble the salad. Lay a bed of noodles on the plate, top with the dressed salad ingredients, arrange slices of beef, arrange tomatoes, add chopped peanuts on top for garnish and crunch.
**Normally I would add some thinly sliced fresh red or green chili’s but for some reason I forgot to get them this time.