Grilled Beef & Noodle Salad

By japaulson

Shopping List:
2 lb. beef flank steak,1-1/2 cups Soy Vay Teriyaki Sauce,1/4 cup each: rice vinegar sherry and vegetable oil,2 tbsp. hot chile sesame oil,2 tsp. sugar,2 (9-oz.) packages Azumaya Asian Style Noodles,2 cups sliced snow peas,1 cup chopped red and yellow bell pepper,1 cup julienned carrots,3/4 cup sliced green onions,1/2 cup coarsely chopped peanuts

Ingredients

• 2 lb. beef flank steak
• 1-1/2 cups Soy Vay Teriyaki Sauce, divided
• 1/4 cup each: rice vinegar, sherry and
• vegetable oil
• 2 tbsp. hot chile sesame oil
• 2 tsp. sugar
• 2 (9-oz.) packages Azumaya Asian Style
• Noodles, cooked
• 2 cups sliced snow peas
• 1 cup chopped red and yellow bell pepper
• 1 cup julienned carrots
• 3/4 cup sliced green onions
• 1/2 cup coarsely chopped peanuts

Details

Servings 6

Preparation

Step 1

Prep time: 30 minutes
Marinate time: several hours or overnight
Cook time: 10 minutes

Cut meat into 1/4-inch strips and place in a resealable plastic bag with 3/4 cup teriyaki sauce. Refrigerate for several hours or overnight to marinate. To prepare dressing, whisk together remaining teriyaki sauce, vinegar, sherry, vegetable oil, hot chile oil and sugar. Toss together with cooked noodles, vegetables and peanuts. Cover and chill until ready to serve. (May be made 1 day ahead.) Just before serving, thread beef onto 12 skewers. Grill over medium heat for 4 to 5 minutes per side. Divide salad between 6 dinner plates and top each with 2 beef skewers.