We Got an Exclusive Rachel Mansfield Recipe from her Upcoming Cookbook—And It’s Absolutely Delicious

We get it: Juggling to-do’s and trying to make three good-for-you meals a day that come together quickly and taste great can get overwhelming. But food entrepreneur and social media sensation Rachel Mansfield, a mom of three, makes it a little bit easier—and Woman’s World readers are getting an exclusive first look at her Kinda Thai-ish Noodle Salad with Steak from her upcoming cookbook More, Please!: Feel-Good Meals for Busy Families and Their Picky Eaters (on sale August 4).

With more than 1.3 million followers on Instagram, Rachel, co-founder of cadootz!, a kid snack brand featuring delicious organic crackers made with clean ingredients, proves it’s not impossible to whip up quick and easy, home-cooked meals the whole family will love.

In this must-make salad, tender, ginger-marinated skirt steak meets crisp vegetables, juicy mango and silky rice noodles—all tossed in a dreamy ginger sesame dressing. It’s fresh, flavorful and surprisingly simple to pull off on a busy weeknight.

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“I confess, I pretty much make this noodle salad as an excuse to consume my Ginger Sesame Dressing (Found Below) yet again. (Kidding! Kind of . . . ) This dish has the best balance of all the flavors—a little sweet, a little tangy, and super savory,” writes Rachel. “Also, somehow it’s won over my kids, I think because of their mango obsession? The tenderness of the steak is perfection, and while I do recommend marinating it if you can, it’ll still be delicious if you don’t have the extra time. (P.S. If you have been to a Hillstone restaurant, this dish may remind you of something!)”

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When you’re craving something crispy, hearty and downright delicious, steak fingers hit the spot everytime. These golden, crunchy strips of beef are a fun twist on classic comfort food—think chicken fingers, but with bold, meaty flavor. Steak fingers have earned the Pioneer Woman’s approval as her recipe takes 40 minutes to make and serves them […]

Ingredients

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 rice noodles, such as rice sticks or soba
• 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 (Below)

Ginger Sesame Dressing

• 1/4 cup extra-virgin olive oil
• 3 tablespoons toasted sesame oil
• 3 tablespoons coconut aminos
• 3 tablespoons rice vinegar, plus more as needed
• 1 tablespoon maple syrup
• 1 tablespoon minced fresh ginger or 1/2 tablespoon ground ginger
• 2 garlic cloves, minced
• Kosher salt and freshly ground black pepper

Food

The Pioneer Woman’s Steak Fingers Are a Crunchy, Cozy Dinner Favorite

When you’re craving something crispy, hearty and downright delicious, steak fingers hit the spot everytime. These golden, crunchy strips of beef are a fun twist on classic comfort food—think chicken fingers, but with bold, meaty flavor. Steak fingers have earned the Pioneer Woman’s approval as her recipe takes 40 minutes to make and serves them […]

Instructions

Make the Ginger Sesame Dressing

1. In a medium bowl, whisk together the olive oil, sesame oil, coconut aminos, rice vinegar, maple syrup, ginger, garlic, and salt and pepper to taste. Taste and adjust the seasonings, adding more vinegar or salt as needed.

Make the Steak

1. 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.
2. 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

1. 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.
2. In a large bowl, add the cold noodles, snow peas, cabbage, mango, pepper, cilantro, basil, and peanuts(if using). Add ½ cup of the dressing and toss well to coat.
3. Thinly slice the steak against the grain and add it to the salad. Drizzle a little more dressing on top, toss gently, and serve.

Excerpted from More, Please!: Feel-Good Meals for Busy Families and Their Picky Eaters. Copyright © 2026, Rachel Mansfield. Photography Copyright © 2026 by Lauren Volo. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved. 

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