Clean Eating Soba Noodle Salad With Flank Steak

KateL's Note:

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.

• Total Time: 2 hrs 30 mins
• Prep Time: 2 hrs
• Cook Time: 30 mins

Ingredients:

Servings: 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
• ¼ 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
• ½ tablespoon sesame seed

Directions:

1. Cook noodles according to the package directions.
2. Slice steak across the grain into strips (about 1/4-inch thick by 2 inches long).
3. 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.
4. Meanwhile, in a large bowl, toss together cooked noodles, cabbage, carrots, bean spouts and cilantro. Add flank steak strips.
5. PREPARE DRESSING:.
6. Prepare dressing in a small bowl; whisk together all dressing ingredients. Pour over steak and toss gently.
7. Let steak cool and, for best flavor, refrigerate for 2-3 hours before serving salad. (Will last in refrigerator for up to 4 days.).