Clean Eating Soba Noodle Salad With Flank Steak - cooking recipe

Ingredients

SALAD
4 ounces soba noodles (buckwheat noodles)
1 lb flank steak
2 teaspoons olive oil
1 cup napa cabbage, shredded
1 cup carrot, shredded
1 cup fresh bean sprout
1/4 cup fresh cilantro, chopped
DRESSING
3 tablespoons low sodium soy sauce
2 tablespoons rice wine vinegar
1 teaspoon fresh ginger, minced
1 tablespoon sucanat
2 teaspoons sesame oil
1/2 tablespoon sesame seeds

Preparation

Cook noodles according to the package directions.
Slice steak across the grain into strips (about 1/4-inch thick by 2 inches long).
Heat oil in a saute pan over medium-high heat and cook meat for 5 minutes or until no longer pink in the middle; drain and set aside.
Meanwhile, in a large bowl, toss together cooked noodles, cabbage, carrots, bean spouts and cilantro. Add flank steak strips.
PREPARE DRESSING:.
Prepare dressing in a small bowl; whisk together all dressing ingredients. Pour over steak and toss gently.
Let steak cool and, for best flavor, refrigerate for 2-3 hours before serving salad. (Will last in refrigerator for up to 4 days.).