Ginger-Marinated Steak and Noodle Salad

Con Poulos
five_whole_stars
Click a Star to Rate This Recipe
preparation
25
minutes
cooking
95
minutes
Serves 4

Ingredients

1/3
cup
soy sauce
2
teaspoons
grated fresh ginger, plus 6 thin slices
1 1/2
teaspoons
crushed red pepper
1/2
cup
plus 3 tablespoons rice vinegar
4
tablespoons
brown sugar
3
tablespoons
canola oil
1 1/2
pounds
flank steak
kosher salt
3/4
pound
carrots, thinly sliced
1
jalapeño pepper, sliced lengthwise (seeded if desired)
8
ounces
rice noodles (often labeled as “pad thai noodles”)
1
cup
fresh cilantro sprigs

Directions

  1. In a small bowl, mix together the soy sauce, grated ginger, red pepper, 3 tablespoons each of the vinegar and brown sugar, and 2 tablespoons of the oil. Pour two-thirds of the dressing into a shallow baking dish, add the steak, and refrigerate, turning once, for at least 1 hour and up to 12 hours. Set aside the remaining dressing.
  2. In a small saucepan, bring to a boil ½ cup water, the remaining ½ cup of vinegar, the remaining tablespoon of brown sugar, the sliced ginger, and ½ teaspoon salt. Add the carrots and jalapeño and simmer until the carrots are crisp-tender, 1 to 2 minutes. Transfer the mixture to a bowl and refrigerate until cool, at least 1 hour.
  3. Fifteen minutes before serving, cook the noodles according to the package directions; rinse.
  4. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Cook the steak to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest 5 minutes. Slice and serve on the noodles with the pickled vegetables, cilantro, and reserved dressing.
Charlyne Mattox
April 2011

Nutritional Information

  • Per Serving
  • Calories 618
  • Fat 24 g
  • Sat Fat 6 g
  • Cholesterol 60 mg
  • Sodium 1,794 mg
  • Protein 43 g
  • Carbohydrate 58 g
  • Sugar 10 g
  • Fiber 3 g
  • Iron 4 mg
  • Calcium 69 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments