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Asian Steak Salad with Mango and Ramen

  • Author: Krista
  • Prep Time: 20 min
  • Cook Time: 10 min
  • Total Time: 30 minutes
  • Yield: 2-4 1x
  • Category: Dinner
  • Cuisine: Asian




  • 2 large limes – freshly squeezed (do not substitute the squeeze bottle)
  • 2 tablespoon gochujang
  • 2 tablespoon honey or agave
  • 1 clove of garlic – grated on a Microplane
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 3/4 cup soy sauce
  • 1/4 cup canola or vegetable oil


  • 1 package shaved beef
  • 1 package of mixed greens
  • 1-inch piece of ginger – cleaned and cut into thin matchsticks
  • 1 package of dried ramen noodles (discard seasoning packet)
  • 1 fresh mango – cut into bite-size pieces
  • 1/4 cup cilantro – chopped
  • sesame seeds
  • 1 cup cherry tomatoes – sliced in half
  • 1/4 roasted peanuts – rough chop
  • Scallions – chopped for garnish


  • Start by preparing the dressing. Combine all the ingredients, except the oil, into a bowl. Whisk the ingredients together, once combined keep whisking and slowly add in the oil. Whisk vigorously so the dressing becomes emulsified and thick.
  • Make the salad. In a large bowl, combine all the salad ingredients except the steak and ramen. Toss to combine.
  • Cook the steak and ramen. In a small pot cook the ramen until al dente, drain and reserve to the side. Note: try to avoid overcooking the ramen or you’ll end up with mush. In a deep skillet cook the shaved steak, season with a little salt and pepper. The steak cooks extremely fast, this will only take about 5 minutes. 
  • Assemble the salad. Add the ramen and the hot steak to the lettuce bowl. Pour the dressing over everything and toss to combine.
  • Top with sesame seeds, serve immediately and enjoy!


  1. If your limes are small or not producing much juice, use a third. The lime juice plays a huge part in really bringing out the flavors of the dressing. So, if in doubt, add a little more!

Keywords: Asian, Steak Salad, Mango, Ramen, tomatoes, Korean, gochujang