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Steak and Ramen Salad with Sesame Ginger Dressing


Serves 4

3 Tbs fresh lemon juice
2 Tbs tamari or coconut aminos
2 Tbs tahini
1 1/2 tsp organic cane sugar
1 tsp finely grated peeled ginger
1 garlic clove, finely grated
1/2 c avocado oil
1 1/2 tsp toasted sesame oil
8 oz Lotus Rice Ramen noodles
Real Salt
12 oz Redmond Heritage Farms Grass-Fed Skirt or Flank Steak, cooked to your preference and thinly sliced
3 scallions, thinly sliced
2 cups thinly sliced green cabbage
1 cup cilantro leaves with tender stems
1/4 cup crushed peanuts

Whisk lemon juice, tamari, tahini, sugar, ginger, and garlic in a small bowl to combine. Gradually add avocado oil followed by sesame oil, whisking constantly until emulsified; set aside.
Cook noodles in a large saucepan of boiling salted water according to package directions until al dente. Drain; rinse under cold water, then drain again.

Toss noodles, steak, scallions, cabbage, and cilantro with half of the dressing to combine and evenly coat; season with salt. Top with peanuts and remaining dressing and serve


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