Chinese Steak and Noodle Salad with Ginger and Apples

A steak and noodle salad flavored with ginger and apples.

Photo of Chinese Steak and Noodle Salad with Ginger and Apples


1/4 cup + 6 tbsp. fish sauce
8 tbsp. sugar
2 tbsp. less sodium soy sauce
2 tbsp. fresh ginger finely chopped
2 garlic cloves minced
1-1/2 lb. flank steak lightly scored
6 tbsp. water
1/2 cup lime juice
1/2 cup shallots sliced
1 tsp. crushed red pepper
8 oz. thin rice noodles
6 oz. butter lettuce
2 cups DOLE Chef-Ready Cuts Diced Apples
1/2 to 1 cup chopped fresh mint
1/2 cup dry roasted cashews chopped


  1. Combine 1/4 cup fish sauce, 2 tablespoons sugar, soy sauce, ginger and garlic in gallon size resealable plastic bag. Add flank steak; seal. Marinate in refrigerator 2 to 4 hours, turning occasionally.
  2. Grill or broil steak to desired doneness. Discard marinade; loosely cover with aluminum foil. Let stand for 10 to 15 minutes. Slice steak thinly across grain, set aside.
  3. Stir together remaining 6 tablespoons fish sauce, 6 tablespoons sugar, water, lime juice, shallots and crushed red pepper in medium bowl until sugar dissolves.
  4. Soak rice noodles in bowl of hot water for 15 to 30 minutes; drain. Boil 2 quarts of water in a large sauce pot. Add soaked noodles to boiling water, cook 1 minute. Rinse and drain in colander. Return to bowl and toss with 1/2 cup lime-shallot mixture.
  5. Combine salad blend, diced apples and mint in large bowl; toss with 1/2 cup lime-shallot mixture.  Arrange noodles on large serving platter.  Mound salad mixture on top. Arrange steak slices on salad.  Sprinkle with chopped cashews. Serve room temperature with remaining lime-shallot mixture, if desired.
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