Clean Eating Soba Noodle Salad With Flank Steak |
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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 4 |
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Entered for safe-keeping. From Clean Eating, May/June 2009. A Japanese-inspired salad. This can be served hot as a stir-fry or chilled as a main course. Ingredients:
4 ounces soba noodles (buckwheat noodles) |
1 lb flank steak |
2 teaspoons olive oil |
1 cup napa cabbage, shredded |
1 cup carrot, shredded |
1 cup fresh bean sprout |
1/4 cup fresh cilantro, chopped |
3 tablespoons low sodium soy sauce |
2 tablespoons rice wine vinegar |
1 teaspoon fresh ginger, minced |
1 tablespoon sucanat |
2 teaspoons sesame oil |
1/2 tablespoon sesame seeds |
Directions:
1. Cook noodles according to the package directions.
2. Slice steak across the grain into strips (about 1/4-inch thick by 2 inches long).
3. Heat oil in a saute pan over medium-high heat and cook meat for 5 minutes or until no longer pink in the middle; drain and set aside.
4. Meanwhile, in a large bowl, toss together cooked noodles, cabbage, carrots, bean spouts and cilantro. Add flank steak strips.
5. PREPARE DRESSING:.
6. Prepare dressing in a small bowl; whisk together all dressing ingredients. Pour over steak and toss gently.
7. Let steak cool and, for best flavor, refrigerate for 2-3 hours before serving salad. (Will last in refrigerator for up to 4 days.).
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