Houston’s Thai Beef, or Tofu, or Shrimp, Salad (colloquially known as “Audrey’s Last Meal Salad”)

(Audrey’s Version)

This — I’d-request-it-as-my-last-meal salad — is based on Houston’s crave-able salad, adapted from Bon Appétit with my edits, and formatted the way I wish recipes were formatted for my brain.

Photo credit: Eva Kolenko via Bon Appétit

SERVINGS: 2

TIME INVESTMENT: 45 min active + marinating time.

Notes: The steak requires marinating for 6-12 hours so plan accordingly.

I’ve made this with tofu and it’s great. Not as great as steak but pretty damn good. You can use the protein of your choice. Shrimp? Hell yes. Tempeh? Umm…maybe not.

Make sure your avocados are ripe but firm. Not sure? Flag down a Californian for help. Sure, they may flake out on your lunch date but any good Californian knows their way around the avocado tree.

FOR STEAK MARINADE:

WHAT TO DO:

  • FLANK STEAK: 1LB
    🥩
  • GINGER ½-inch piece peeled or 2 cubes of Trader Joe’s frozen crushed ginger
  • SOY SAUCE ¼ cup
  • LIGHT BROWN SUGAR: 3 Tbls
  • FRESH LIME JUICE:
    2 Tbls
  • FISH SAUCE: 1 Tbls
  • BLACK PEPPER: a few generous turns of the grinder
  • GARLIC: 2 cloves
  • OLIVE OIL: ¼ cup
  • TOASTED SESAME OIL: 1 Tbls

Morning of or day before:
Throw ginger through sesame oil (everything listed to the left (except the steak) in a small Cuisinart and blend it until it’s a delightful-scented sauce. Or whisk it all up. But that means more chopping.

Add the steak to the marinade in the vessel of your choice. A plastic bag or bowl whatever works. I can’t make this decision for you. Personally I use a glass bowl with a plate on top because less plastic is better.

Let steak snooze in the fridge for 6-12 hours.

Note: You can use any good steak, chicken thighs, shrimp, or Tofu, I think Flank steak is the best here for the money and taste. Go fancy though. You do you.

FOR SALAD DRESSING:

WHAT TO DO:

  • FRESH LIME JUICE:
    ½ cup, (~3 juicy limes)
  • PEANUT OIL: ½ cup
  • FISH SAUCE: 3 Tbls
  • WHITE SUGAR or HONEY: 2 Tbls
  • GARLIC: 2 cloves

    Optional:
  • SRIRACHA or SAMBAL OELEK: to taste.
  • SALT & PEPPER: to taste



Throw it all in the Cuisinart and whir it up! Or whisk it up but make sure to mince the garlic.

You will have extra dressing. You’re welcome.

Tip: This can be made the night before & stored in the fridge to keep the marinating steak company.

FOR THE SALAD:

WHAT TO DO:

  • RAMEN, UDON, SOBA or other noodle of choice: 2 Oz.


  • COLE SLAW MIX: 1 Bag
  • MANGO: Large, cut into ½ inch squares.
  • CARROTS: 2 medium, shredded
  • SCALLIONS: 2 chopped
  • CHERRY TOMATOES: 8 Oz, halved
  • CUCUMBERS (Persian preferred) 2, sliced
  • AVOCADO: 1, cut into squares
  • CILANTRO: ½ cup chopped, small stems are fine
  • BASIL or THAI BASIL: ½ cup leaves rolled and sliced
  • MINT: ¼ cup leaves torn or rough chopped
  • ROASTED SALTED PEANUTS: ½ cup
  • LIME WEDGES (for serving)


Prepare noodles according to the package (though you want them slightly al-dente) and run under cold water. Set aside.

  1. STEAK: Let steak rest out of the fridge for 20 min.

    Grill the steak to your preferred doneness. Let it rest for 10 min. Then cut into cubes, or leave in strips. Personally, I like the cubes in the salad.
    🔪
  2. SALAD: Mix COLE SLAW through Peanuts in a large bowl and toss with desired amount of dressing.
    🥗
  3. TOSS: Ever-so-lightly noodles and steak into the salad.
    🍜
  4. SERVE: Divide equally among the plates, top with more peanuts and scallions and a place a lime wedge on the side.

TIP: If you’re making this for guests, consider serving the cilantro on the side as it tastes like soap to roughly 14% of the population.


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