This Asian inspired salad features complex flavors with slices of tender, marinated beef. Scallions, carrots, cucumber and chewy rice noodles are tossed in a light rice vinegar-sherry dressing. Serve atop whole leaves of butter lettuce. Leftovers offer a delicious cold lunch option the following day.
Special Diets:
Ingredients
Method
In a wide, shallow dish, combine the tamari, 1 teaspoon of the sesame oil, sugar, and pepper and stir to make a marinade.
Add steak, turn to coat all over, cover and refrigerate for 2 hours or overnight.
Prepare noodles according to package directions, cooking for use in salads.
Drain noodles, run under cold water, then toss with 1 teaspoon of the sesame oil in a large bowl to prevent any sticking.
Add green onions, carrots, and cucumbers, toss well and set aside.
Prepare a grill for medium heat cooking. Alternatively, preheat the broiler.
Grill or broil steak for 4 to 6 minutes per side, or until done to your liking.
Let the steak rest for 5 minutes, then thinly slice and add to bowl with noodles.
Whisk sherry, rice vinegar, remaining 2 teaspoons sesame oil, mirin, salt, and pepper together in a bowl to make a dressing.
Pour dressing over steak and noodles and toss gently to coat.
Garnish with sesame seeds and serve.
Nutritional Info
Serving Size
Calories
250
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.