More, Please Cookbook Preview: Kinda Thai-ish Noodle Salad with Steak
Come make Rachel Mansfield's steak noodle salad - an exclusive sneak peek into her new cookbook, More, Please!
Hello new friends! I’m Rachel. The recipe creator behind rachLmansfield, mom of 3, co-CEO and founder of cadootz and cookbook author of More, Please! I’m here taking over Danielle’s newsletter for the day and I am so excited to share an incredible dinner idea I know you are going to love. I have been friends with Danielle ever since the early days of “food blogging” and it is such an honor for me to be here sharing an exclusive sneak peek recipe into my new cookbook, More, Please!
If you’ve followed me for a while, you know that weeknight dinners in our house need to check a few boxes:
✔️ Easy enough for a busy weekday
✔️ Packed with protein
✔️ Full of flavor for the adults
✔️ Adaptable enough for the kids
And honestly? That’s exactly why I wrote More, Please!
As a mom of three, recipe creator, and someone who genuinely loves feeding people, I know the struggle of wanting to make one meal that everyone at the table can enjoy without turning dinner into a short-order kitchen.
This Kinda Thai-ish Noodle Salad with Steak became one of those accidental family favorites.
It started on a night when I wanted something fresh and colorful but still satisfying enough to feel like a complete meal. I had steak in the fridge, rice noodles in the pantry, and a drawer full of random vegetables that needed to be used up. A quick peanut dressing brought everything together, and what started as a clean-out-the-fridge dinner quickly became a recipe that my family requested again and again.
The best part? Everyone eats it differently.
My husband loads up on extra steak and dressing. One kids go hard on noodles, steak and mango of course. And somehow, everyone leaves the table happy.
That’s the heart behind More, Please! —recipes that work for real life, real families, and real picky eaters.
Today, I’m sharing this recipe exclusively from the cookbook. I hope it becomes a favorite in your house too. My cookbook is out in less than one month. And the best time to order is now! Never too early and if you love a good night out, I’d love to meet you at my cookbook tour!
Why I Wrote More, Please!
When I started creating recipes online over a decade ago, I never imagined I’d one day be writing my second cookbook.
But after years of hearing from parents who wanted meals that felt doable, nourishing, and family-friendly, I knew I wanted to create a book filled with recipes that make life easier—not more complicated.
More, Please is packed with the recipes my family actually makes on repeat. The dinners that save us on busy nights. The snacks my kids ask for. The desserts that somehow disappear before I can grab a second bite (it is my favorite chapter!!).
If you’ve ever stood in front of the fridge wondering what to make, if you’ve ever tried to satisfy both adventurous eaters and picky eaters at the same table, or if you simply want more delicious recipes in your rotation, this book is for you.
I can’t wait for you to cook from it.
And if you make this Kinda Thai-ish Noodle Salad with Steak, I’d love to hear what you think.
To get the recipe, see below! Or order a copy of my new cookbook! I also hope to meet you IRL on tour!!
Kinda Thai-ish Noodle Salad with Steak
Serves 4 to 6 gluten-free and dairy-free
STEAK
1/4 cup extra-virgin olive oil
3 tablespoons coconut aminos
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro leaves
2 garlic cloves, minced
1 tablespoon fresh grated ginger or
1 teaspoon ground ginger
1 tablespoon sesame oil
Kosher salt and freshly ground black pepper
1 1/2 pounds skirt steak, excess fat trimmed
NOODLE SALAD
8 ounces long noodles (these are great for grain-free)
2 cups snow peas, cut into 1-inch pieces
1 1/2 cups thinly sliced red or green cabbage
1 large mango, peeled and diced
1 medium red bell pepper, sliced
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh basil leaves
1/4 cup chopped peanuts (optional)
1 cup Ginger Sesame Dressing (page 231)
MAKE THE STEAK:
In a medium bowl, whisk together the olive oil, coconut aminos, lime juice, cilantro, garlic, ginger, sesame oil, and a generous amount of salt and pepper.
Place the steak in a resealable plastic bag, add the marinade, and move the steak around in the bag to coat. Refrigerate for at least 1 hour and up to 12 hours.
Heat a large, cast-iron skillet over medium-high heat.
Remove the steak from the marinade, shaking off any excess, and place it in the hot pan. Cook until the steak is well seared underneath, about 4 minutes. Flip and continue cooking until the steak is done to your liking, 3 to 5 more minutes.
Remove the pan from the heat.
Transfer the steak to a plate and let rest for at least 5 minutes before slicing.
MAKE THE NOODLE SALAD:
In a large pot of well-salted boiling water, cook the rice noodles according to the package instructions. When there is a minute or so left, add the snow peas to blanch them with the noodles.
Remove the pot from the heat.
Drain, rinse under cold water, and set aside.
In a large bowl, add the cold noodles, snow peas, cabbage, mango, bell pepper, cilantro, basil, and peanuts (if using).
Add 1/2 cup of the dressing and toss well to coat.
Thinly slice the steak against the grain and add it to the salad.
Drizzle a little more dressing on top, toss gently, and serve.
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This looks so good! Congrats on the cookbook! Did you include the recipe for the peanut sauce that ties it all together?
The cook book title caught my attention with the mention of picky eaters 😆 so i looked up the cook book right away sounds like a great recipe book I will definitely check it out :)