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
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
Sat fat 6g
How to Make It
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.
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