Prep 2 hrs
Cook 30 mins
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.
- 113.39 g soba noodles (buckwheat noodles)
- 453.59 g flank steak
- 9.85 ml olive oil
- 236.59 ml napa cabbage, shredded
- 236.59 ml carrot, shredded
- 236.59 ml fresh bean sprout
- 59.14 ml fresh cilantro, chopped
- 44.37 ml low sodium soy sauce
- 29.58 ml rice wine vinegar
- 4.92 ml fresh ginger, minced
- 14.79 ml sucanat
- 9.85 ml sesame oil
- 7.39 ml sesame seeds
- 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.).
This is very filling...I wish it had more noodles...but hubby and I loved the Asian flavors...I made it early in the day...I wasn't sure if I was suppose to mix all the ingredients together before letting it set in the frig...so I decided to keep them separate so as to not wilt the cabbage...I also used savory cabbage because I couldn't find a small napa...I cut the recipe in half for the two of us...yum...thanks for posting it...=)