Thai Steak Salad with Peanut Dressing

Looking for a simple recipe to serve your dinner guests this summer?  This is absolutely one of the best looking and yummiest recipes I know.  Adapted from a recipe I found in one of my favorite cookbooks, Whitewater Cooks with Friends (seriously, I couldn’t possibly say enough good things about this book!), this salad looks far more labor intensive than it is.  I promise it never fails to impress!!!

Thai Steak and Noodle Salad | making it in the mountains


1/3 cup soy sauce
1/3 cup tomato paste
4 cloves of garlic, crushed
4 tbsp ginger, peeled and minced
2 tbsp honey
1 tsp sesame oil (toasted preferred)
1 tbsp ground chili paste (Sambal Oelek)
1 – 2 lbs of your favorite steak

1/4 cup peanut butter
1/4 cup rice vinegar
1/2 cup mayonaise
1 tsp ground chili paste
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground ginger
3 tbsp hot water
2 tbsp lime juice

6 cups Spring Mix greens
2 cups of stir fry noodles (cooked, coated with some olive oil & cooled)
2 carrots, julienned
1 cup sugar snap peas, halved
1 red pepped, julienned
1/3 cup unsalted peanuts, toasted

1/4 cup rice vinegar
1/4 cup sweet chili sauce
1 tbsp hoisin sauce
1 tsp toasted sesame oil



Combine all of the marinade ingredients in a glass dish, coat steak well, cover and refrigerate for at least 2 hours.

Thai Steak and Noodle Salad | making it in the mountains

Grill steak for about 5-6 minutes per side (longer if you prefer your steak medium to well done). After letting it rest for 5-10 minutes, cut the steak into strips and then into bite sized pieces.

While your steak is cooking, mix the dressing ingredients in a blender until smooth. You can also whisk together the ingredients for the drizzle. *I tend to prepare the dressing and drizzle before hand if we are preparing this for company, so that I have less to do once our guests arrive.*

To assemble the salad, toss the greens with the dressing and place some noodles on top (approximately 1/2 cup). Top with steak, carrots, sugar snap peas, red peppers and peanuts and finish with a few teaspoons of the drizzle.

Thai Steak and Noodle Salad| making it in the mountains

I haven’t tried it yet, but I think chicken would be a yummy substitute for the steak.



Shared with: The Style Sisters, Mostly Homemade Mom, Tiny Sidekick, Creating Some Creativity, Twigg Studios, Nifty Thrifty Things, Tatertots and Jello, Flamingo Toes, Too Much Time on my Hands, Pieced Pastimes, Be Different Act Normal, The Charm of Home, Chic on a Shoestring, Common Ground, My Romantic Home, Liz Marie Blog, Craftberry Bush, Soho Sonnet, From My Front Porch to Yours, Saving 4 Six, Mod Vintage Life, Upcycled Treasures, Green Willow Pond, Imparting Grace, Home Stories A to Z, Cupcakes and Crinoline, Cedar Hill Farmhouse, Home Coming, I Should be Mopping the Floor, The Thrifty Groove, Stephanie Lynn, Place of my Taste, Liz Marie Blog, 36th Avenue, The Golden Sycamore, Love of Family and Home, Jennifer Rizzo, A Stroll Through Life, The Blissful Bee, & DIY Showoff.

The Famous Granola Bar of the Kootenays

It never fails that when someone comes to visit and packs one of our granola bars on their way out for a ski, bike or hike, I end up sending this recipe home with them because they love it so much!  A friend of mine shared this recipe with me shortly after our move to Fernie when we noticed everyone (you think I’m exaggerating, but I’m not!) snacking on them.  Turns out they come from an amazing cook book that originated right here in the Kootenays at the Whitewater Ski Resort just down the road from us.  So, with this VERY snowy day, I thought it would be a great chance to share the most well known granola bar of the Kootenays once and for all.

Famous Kootenay Granola Bars  making it in the mountains



1 cup butter
1 1/2 cups peanut butter
1 1/2 tbsp of vanilla extract
2 cups of brown sugar
1 cup corn syrup
6 cups of rolled oats
1 cup coconut, toasted
1 cup sunflower seeds, toasted
1 cup sesame seeds toasted
1 cup chocolate chips
1 cup raisins

Toast coconut, sunflower seeds and sesame seeds in a skillet and set aside to cool; this “set aside to cool” part is REALLY important, otherwise they will expand over the tray while baking and make a huge mess of your oven (definitely learned that one the hard way).  In your mixer cream together the butter, peanut butter, vanilla and brown sugar.  Then, add the corn syrup.  Meanwhile, in a separate bowl, mix the oats, coconut, sunflower seeds, sesame seeds, chocolate chips and raisins.  Now, if you have a massive mixer, you can add the dry ingredients to your wet; however, if your mixer is an average size, you may be able to add some, but you will not be able to add everything with out it spilling over the top of the bowl (yet another lesson learned the hard way), so you may need to mix some by hand – and this is seriously the main reason we now have a bigger mixer!  Once everything is thoroughly mixed, you can press it all onto a greased cookie sheet.  Bake at 350℉ for 18-20 minutes or until the edges turn golden brown.  Let cool and then turn it onto a cutting board (or two) and cut into bars or squares.  Makes approximately 24 bars.

Famous Kootenay Granola Bars  making it in the mountains

Famous Kootenay Granola Bars  making it in the mountains

Famous Kootenay Granola Bars  making it in the mountains

Famous Kootenay Granola Bars  making it in the mountains

Famous Kootenay Granola Bars  making it in the mountains

For all the times I’ve made these, I don’t think I’ve ever really done it the same way twice.  Depending on what I have in the freezer, I will sometimes throw in some nuts, pumpkin seeds, flax seeds, various dried fruits, white chocolate chips … really, anything goes!

Famous Kootenay Granola Bars  making it in the mountains

Famous Kootenay Granola Bars  making it in the mountains

We ALWAYS have a batch of these cut up in the freezer, so we can grab one whenever we have a craving or need a snack on the run.

Famous Kootenay Granola Bars  making it in the mountains





Shared on Liz Marie Blog.