Tuesday, April 26, 2011

Steak and Soba Noodle Salad

Delicious and nutritious, this salad is packed with veggies, gluten-free soba noodles, and lean beef.  The salad made awesome leftovers for lunch.  I ate it cold and it was just as good as when I had it warm the night before.  Feel free to adjust the marinade and the salad dressing to your own taste.  For example, N thought the dressing was better before I added the lime juice.  The steak would also be much better grilled, but our apartment complex isn't a fan of BBQs.

Steak and Soba Noodle Salad
Time: 1 hour

1.5 lbs. flank steak
1 package soba noodles
2 cups Chinese cabbage, sliced into thin strips
1 red pepper, sliced into thin strips
1 cup carrots, julienned
2 cups sugar snap peas
1 jalapeño, sliced into thin rounds
1/4 cup green onions, chopped

For the steak marinade:
1 tablespoon sesame oil
2 cloves garlic, minced
1 1/2 inch piece of fresh ginger, minced
1/2 cup soy sauce
4 tablespoons lime juice
1 tablespoon sriracha sauce
2 tablespoons brown sugar

For the dressing:
1 tablespoon sesame oil
1/4 cup vegetable oil
2 tablespoons lime juice
3 tablespoons soy sauce
1/4 cup rice wine vinegar
2 tablespoons brown sugar

In a bowl, whisk together the ingredients for the steak marinade.  Place the steak in a glass dish and pour the marinade over the steak.  Cover with a lid or with plastic wrap and put the dish in the refrigerator for at least 20 minutes.

Before you cook the steak, put a pot of water on the stove to boil in order to cook the noodles.   Cook the noodles for about 8 minutes once the water has come to a boil.

When the steak has finished marinating, take the steak out of the fridge.  Put a large skillet on  the stove over medium-high heat.  When the skillet is hot, sear both sides of the steak for 5-6 minutes per side for medium rare, 7-8 minutes per side for medium.

As the noodles and steak cook, prepare the vegetables and the dressing.  Slice the cabbage, peppers, and carrots into thin strips and the jalapeño into thin rounds.  Wash the snap peas (cut in half or thirds if desired).  Whisk the dressing ingredients together in a small bowl.  Be sure to taste test.  Toss the vegetables in half of the dressing and reserve the rest for the noodles.

When the noodles have finished cooking, drain, then toss in the rest of the dressing, and add to the vegetables.

When the meat is finished cooking, let it sit for about 5 minutes before carving it into thin slices.

Serve the noodle salad topped with steak and garnished with green onions.

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