This vibrant dish is a symphony of flavors, featuring tender, marinated steak, silky noodles, and a burst of fresh herbs and vegetables. The tangy-sweet dressing will leave you craving more. It's a perfect light and healthy meal that's sure to impress.
Whisk ginger, soy sauce, raw sugar, lime juice, fish sauce, pepper and garlic powder in a small bowl until sugar is dissolved. Whisking constantly, gradually add olive oil, then sesame oil. Transfer to a small resealable plastic bags and add steaks. Close bag, pressing out air, and turn steaks to coat. Chill at lease 6 hours and up to 12 hours.
Prepare a grill for medium-high heat. (Alternately, heat a grill pan over medium-high heat.) Remove steaks from marinade and pat dry. Season very lightly with salt. Grill, turning every 2 minutes, until lightly charred all over and an instant-read thermometer inserted into the thickest part of the steak registers 120° for medium-rare, 8-10 minutes total. Transfer to a cutting board and let rest at least 10 minutes before cutting into 1” pieces.
Dressing:
Whish lime juice, chili paste, peanut oil, fish sauce, sugar, honey and garlic in a small bowl to combine. Taste and season with salt if desired. *Dressing can be made 1 day ahead. Cover and chill until ready to use.
Salad and Assembly:
Cook noodles in a small pot of boiling salted water until al dente. Drain and run under cold water to stop cooking. Toss with oil in a large bowl. Add mango, arugula, watercress, carrots, scallions, cabbage, tomatoes and dressing and toss to coat. Season with salt if desired. Add steak, avocado, cilantro, basil, mint, coconut flakes, and ¼ cup peanuts. Gently toss to combine.
Divide salad among plates, piling as high as possible. Top with additional peanuts and serve with lime wedges for squeezing over.
