Rating: 4 stars
48 Ratings
  • 5 star values: 21
  • 4 star values: 12
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 0


Recipe Summary

25 mins
1 hr 35 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Fifteen minutes before serving, cook the noodles according to the package directions; rinse.

  • 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.

Nutrition Facts

618 calories; fat 24g; saturated fat 6g; cholesterol 60mg; sodium 1794mg; protein 43g; carbohydrates 58g; sugars 10g; fiber 3g; iron 4mg; calcium 69mg.