Ginger Garlic Steak and Noodle Salad

foodnetwork.com

Colleen Volcjak

subheading: Steak:

¼ cup avocado or vegetable oil

¼ cup low-sodium soy sauce

¼ cup dark brown sugar

2 tablespoons minced fresh ginger

1 tablespoon minced garlic

1 tablespoon toasted sesame oil

1 pound skirt steak

Kosher salt and freshly ground black pepper

1 lime

subheading: Salad:

4 ounces udon noodles (see Cook's Note)

½ cup avocado oil or vegetable oil

2 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

2 teaspoons sesame oil

1 teaspoon grated garlic

1 teaspoon grated fresh ginger

1 teaspoon kosher salt

Juice of 1 ½ limes

2 cups finely shredded napa cabbage

1 bunch Tuscan kale, stemmed and finely shredded

1 cup carrot ribbons

1 cup whole fresh cilantro leaves

½ cup whole fresh mint leaves

4 scallions, thinly sliced

1 Fresno or jalapeño chile, sliced into thin rings

1 cup thinly sliced mango

½ cup chopped roasted, salted peanuts

Lime wedges, for serving

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