Asian Noodles With Pan-Seared Flank Steak
- 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
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.