Sesame Beef Noodle Salad |
ingredients
• 8 oz asian noodles such as udon
• 1/8 cup low sodium soy sauce
• 1 tbsp sugar
• 2 garlic cloves, minced
• 1 tbsp rice vinegar
• 1 1/2 tbsp toasted sesame oil
• 1/4 tsp hot chili oil
• 2 tbsp canola oil
• 2 green onions, thinly sliced (only use white & light green parts)
• 1/8 cup low sodium soy sauce
• 1 tbsp sugar
• 2 garlic cloves, minced
• 1 tbsp rice vinegar
• 1 1/2 tbsp toasted sesame oil
• 1/4 tsp hot chili oil
• 2 tbsp canola oil
• 2 green onions, thinly sliced (only use white & light green parts)
• 1 1/2" sirloin steak (mine was pretty thick)
• 1 cup cilantro leaves
• 1 cup cilantro leaves
directions
1. Mix the soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, canola oil and 1/8 cup water in a large bowl. Reserve 2-3 tbsp of the dressing and pour in plastic bag.
2. Grill the steak until medium rare, 2-3 minutes per side. Note: Cooking time will depend on the thickness of your steak. Remember the meat will still cook as it rests on the plate. Let steak rest for 5-10 minutes at room temperature. Add the steak to the plastic bag and let marinate in fridge for 2-3 hours. Slice the steak thinly against the grain.
3. Bring a large pot of water to a boil and cook the noodles according to the package instructions.
4. Toss the cooked noodles with the rest of the dressing, then toss in the cilantro leaves. Serve in shallow bowls and lay strips of steak on top along with some sliced green onions.
It's really an interesting combination of Asian flavors in a bowl... the cold noodles and steak make this a really delicious salad and I would make this meal again.
Enjoy!
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