Clean Eating Soba Noodle Salad With Flank Steak Recipe #374406
Entered for safe-keeping. From Clean Eating, May/June 2009. A Japanese-inspired salad. This can be served hot as a stir-fry or chilled as a main course.
by KateL
2½ hours | 2 hours prep
SERVES 4
SALAD
- 4 ounces soba noodles (buckwheat noodles)
- 1 lb flank steak
- 2 teaspoons olive oil
- 1 cup napa cabbage, shredded
- 1 cup carrot, shredded
- 1 cup fresh bean sprout
- 1/4 cup fresh cilantro, chopped
DRESSING
- 3 tablespoons low sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon fresh ginger, minced
- 1 tablespoon sucanat
- 2 teaspoons sesame oil
- 1/2 tablespoon sesame seed
- Cook noodles according to the package directions.
- Slice steak across the grain into strips (about 1/4-inch thick by 2 inches long).
- Heat oil in a saute pan over medium-high heat and cook meat for 5 minutes or until no longer pink in the middle; drain and set aside.
- Meanwhile, in a large bowl, toss together cooked noodles, cabbage, carrots, bean spouts and cilantro. Add flank steak strips.
- PREPARE DRESSING:.
- Prepare dressing in a small bowl; whisk together all dressing ingredients. Pour over steak and toss gently.
- Let steak cool and, for best flavor, refrigerate for 2-3 hours before serving salad. (Will last in refrigerator for up to 4 days.).
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5 stars