- 6
Ingredients
- For steak:
- 1/2 cup soy sauce
- 2 T. dark sesame oil
- 2 T. minced garlic
- 2 T. minced fresh ginger
- 2 T. Worcestershire sauce
- 1 T. red pepper flakes
- 1 t. sesame seeds
- 1/4 cup brown sugar
- 1 to 2 T. hot sauce
- 1 1/4 pounds flank steak, trimmed of silver skin
- For Salad and Dressing:
- 1 pound Asian-style (soba or udon) noodles
- 1 T. vegetable oil
- 1 T. dark sesame oil
- 2 cups shredded napa cabbage
- 2 cups mixed salad greens
- 1/4 cup julienned carrots
- 1/4 cup chopped green onion
- 1 cup grape tomatoes
- 2 T. chopped parsley
- 2 T. chopped cilantro
- 2 T. chopped basil
- 1 t. thinly sliced fresh mint leaves
- 1 avacado, diced
- 1/2 mango, diced
- 1/2 cup peants, toasted
- 1 t. sesame seeds, toasted
- 1 cup Thai sweet chile sauce
- 2 T. chile oil
- 1 T. rice wine vinegar
- 1 T. honey
- 1 T. chile-garlic paste
Preparation
Step 1
1. Marinate the steak. In a medium bowl, combine soy sauce, 2 T. sesame oil, garlic, ginger, Worcestershire sauce, red pepper flakes, 1 t. sesame seeds, brown sugar and hot sauce; stir until sugar has dissolved. Pour into a resealable plastic bag, add steak and marinate in the refrigerator for 8 hours.
2. Drain and discard the marinade. Grill steak to medium-rare; chill until cold. Shortly before assembling the salad, slice chilled meat thinly.
3. Prepare the salad. Cook noodles until al dente; drain. Immediately dunk noodles into cool water to stop cooking; drain again. Toss with vegetable oil to prevent sticking; chill.
4. When noodles are cold, toss in a large bowl with cabbage, salad greens, carrots, green onion, tomatoes, parsley, cilantro, basil, mint, avocado, mango, peanuts and toasted sesame seeds.
5. Prepare the dressing. In a medium bowl, whisk together sweet chile sauce, chile oil, rice wine vinegar, honey, chile-garlic paste and 1 T. sesame oil. Toss about 1 cup of the dressing with the noodle salad.
6. Divide salad among serving plates; top with slices of chilled steak. Drizzle with the remaining dressing.