Thai Beef and Noodle Salad

My youngest loves cellophane noodles so I'm always on the hunt for recipes. This one's from stltoday.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  teaspoon  minced garlic
• 1  tablespoon  toasted sesame oil
• 1⁄2 cup soy sauce, divided
• 1⁄2 tablespoon granulated sugar
• 3  green onions, diced
• 1  teaspoon white pepper
• 1  lb  flank steak, thinly sliced
• 1 (8 ounce) package cellophane noodles
• 3  tablespoons olive oil, divided
• 2  carrots, peeled and cut into matchstick-size pieces
• 1⁄2 cucumber, peeled and thinly sliced diagonally
•  salt
•  fresh ground black pepper
• 1⁄2 cup  chopped mint leaf
• 1⁄4 cup  thinly sliced lemongrass (tender stalk)

Directions

1. In a bowl, combine garlic, sesame oil, 1/4 cup soy sauce, sugar, green onions and white pepper. Add steak; mix to coat. Let sit while noodles are being prepared.
2. Bring a large pot of water to a boil. Add noodles and stir; cook for 3 minutes or until tender. Drain and rinse in cold water until noodles feel cold. Cut noodles with a pair of scissors into bite-size pieces.
3. Pour 2 tablespoons olive oil into a large saute pan. Add carrots; saute until crisp-tender. Transfer to a large bowl.
4. Add noodles to bowl along with remaining 1/4 cup soy sauce, cucumber and salt and black pepper to taste; combine.
5. Add remaining 1 tablespoon olive oil to saute pan; place over medium-high heat. When hot, add steak mixture. Saute over medium-high heat for 5 to 7 minutes or until cooked to desired doneness. Stir in mint, lemon grass and additional salt and pepper to taste. Let cool.
6. Place noodle mixture on a large decorative platter. Arrange meat on top. Serve cold or at room temperature.