Asian Noodles With Pan-Seared Flank Steak

Asian Noodles With Pan-Seared Flank Steak
Asian Noodles With Pan-Seared Flank Steak

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tablespoon soy sauce plus

  • 4

    teaspoons soy sauce

  • 1

    teaspoon honey

  • 1/8

    teaspoon dried crushed red pepper

  • 1

    piece flank steak - (8 oz)

  • 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

    package fresh angel hair pasta - (9 oz) (or 9 oz thin spaghetti)

  • 2

    medium carrots peeled, and cut into matchstick-size strips

  • 4

    ounces fresh snow peas trimmed, and halved diagonally

  • 1/3

    cup thinly-sliced green onions

  • 5

    tablespoons chopped fresh cilantro

Directions

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 occasionally. Whisk 4 teaspoons soy sauce, rice vinegar and next 4 ingredients in large bowl for dressing. 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. This recipe yields 4 servings. Per serving: calories, 415; total fat, 11 g; saturated fat, 3 g; cholesterol, 28 mg.

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