If you're searching for a taste of Thai, we've got the steak bowl for you. Packed with fresh veggies, mango, and cabbage, this ramen salad bowl is light and refreshing.

Thai Steak Noodle Salad

Combine lime juice, brown sugar, 2 tablespoons fish sauce, and chili paste. Whisk in oil. Reserve 2/3 cup for dressing. To remaining mixture for marinade, add remaining 1 tablespoon fish sauce, ginger, and garlic. 

Pat steak dry; place in a resealable plastic bag. Add marinade; seal bag. Marinate in the refrigerator 4 to 6 hours, turning bag occasionally. 

Preheat grill pan over medium-high heat. Drain steak; discard marinade. Cook for 8 to 11 minutes or until medium-rare (130 degrees), turning halfway through. Let rest 10 minutes. Thinly slice across the grain into bite-size strips. 

Cook noodles according to package directions. Drain. Rinse with cold water; drain. Place noodles in a large bowl; toss with sesame oil. Add steak, cabbages, peppers, mango, carrot, 1/2 cup cilantro, and dressing; toss to coat. Serve salad topped with peanuts. Garnish with additional cilantro, if desired. 