Asian Noodles with Pan-Seared Flank Steak |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon plus 4 teaspoons soy sauce |
1 teaspoon honey |
1/8 teaspoon dried crushed red pepper |
1 8-ounce piece flank steak |
2 tablespoons rice vinegar |
1 tablespoon vegetable oil |
2 teaspoons oriental sesame oil |
1 1/2 teaspoons minced peeled ginger |
2 garlic cloves, minced |
nonstick vegetable oil spray |
1 9-ounce package fresh angel hair pasta or 9 ounces thin spaghetti |
2 medium carrots, peeled, cut into matchstick-size strips |
4 ounces fresh snow peas, trimmed, halved diagonally |
1/3 cup thinly sliced green onions |
5 tablespoons chopped fresh cilantro |
Directions:
1. Mix 1 tablespoon soy sauce, honey and crushed red pepper in glass pie dish. Add flank steak; turn to coat. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning ccasionally.
2. Whisk 4 teaspoons soy sauce, rice vinegar and next 4 ingredients in large bowl for dressing.
3. Spray large nonstick skillet with nonstick spray; heat over medium heat. Add steak and cook to desired doneness, about 5 minutes per side for medium-rare. Let cool 10 minutes. Meanwhile, cook pasta in pot of boiling salted water until almost tender. Add carrots and peas; cook until vegetables and pasta are just tender, about 2 minutes. Drain. Transfer to bowl with dressing. Add onions and 4 tablespoons cilantro; toss. Season with salt and pepper. Thinly slice steak crosswise. Arrange steak atop pasta, spooning any juices over. Sprinkle with 1 tablespoon cilantro.
4. Per serving: calories, 415; total fat, 11 g; saturated fat, 3 g; cholesterol, 28 mg Nutritional analysis provided by Bon Appétit
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