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Ginger-Marinated Steak and Noodle Salad

Ginger-Marinated Steak and Noodle Salad
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Serves 4| Hands-On Time: | Total Time:



  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.
By May, 2011

Nutritional Information

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

Quick Tip

Hamburger and hot dog buns
Turn this zesty steak into a next-day lunch: Tuck the meat, pickled vegetables, and a few sprigs of cilantro into a soft roll spread with mayonnaise and chili sauce.

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