I am always about trying new things and this recipe in the May edition of Real Simple seemed like the perfect new thing. I’ve had yummy noodle bowl type foods at restaurant but never made any at home. With this quick and easy recipe, it was the perfect trial run for at home noodle bowls!
Ginger Marinated Steak and Noodle Salad
- 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
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.