Healthy Asian Noodle & Steak Salad Print Email

1 - 1.25 LBS flank steak
1/4 cup East West Ginger Teriyaki (regular or spicy)
1 pkg 8 oz dry rice noodles, cooked
1 large carrot; shredded
2 scallions, sliced thin on a bias
1 celery stalk, sliced thin on a bias
1/4 cucumber, split and sliced thinly
1/4 head iceberg lettuce, shredded
1-2 TBS sesame seeds, toasted
fresh cilantro leaves or sprigs, to taste
4-6 TBS East West Oriental Sesame Soy Dressing, to taste

Marinate steak in teriyaki for at least 1 hour, preferably for 12-24 hours. Discard marinade and preheat a medium-high grill or grill pan.

Boil noodles according to package directions - drain and rinse in cold water to chill. Drain again and keep in refrigerator until ready to serve.

Remove the flank steak from the marinade. Grill to desired internal temperature - remove to a plate and rest for 10-15 minutes as you prepare remaining ingredients.

Transfer noodles to four very large bowls or deep plates and decorate with sliced veggies, tucking some between the noodles and the side of the bowl.

Slice the steak as thinly as possible across the grain, keeping slices arranged - then cut arranged slices into about thirds to create tender bite-sized slices. Pile slices on top of salad.

Serve garnished with sesame seeds and cilantro with the dressing on the side - allowing each diner to toss with dressing to taste. Serve with iced green tea, sake, beer or an off dry white wine.

- Chef Mick, --