Ingredients for Clean Eating Soba Noodle Salad With Flank Steak
- Soba Noodles
- Flank Steak
- Olive Oil
- Napa Cabbage
- Carrot
- Fresh Bean Sprout
- Fresh Cilantro
- Low Sodium Soy Sauce
- Rice Wine Vinegar
- Fresh Ginger
- Sucanat
- Sesame Oil
- Sesame Seeds
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How to Make Clean Eating Soba Noodle Salad With Flank Steak
- Cook 8 ounces of soba noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
- Slice 1 pound flank steak thinly against the grain into strips about 1/4 inch thick.
- Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the steak strips and cook for 5-7 minutes, or until browned and cooked to your desired doneness. Season with salt and pepper to taste. Remove from heat and set aside.
- While the steak cooks, prepare the vegetables: thinly slice 1 cup of green cabbage, julienne 1/2 cup of carrots, and rinse 1 cup of bean sprouts.
- In a large bowl, combine the cooked soba noodles, cabbage, carrots, bean sprouts, and 1/2 cup chopped fresh cilantro.
- Add the cooked flank steak strips to the bowl.
- **Prepare the dressing:** In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon honey or maple syrup, 1 teaspoon grated ginger, and 1 clove minced garlic.
- Pour the dressing over the steak and noodle mixture. Toss gently to combine.
- For best flavor, cover and refrigerate for at least 2-3 hours (or longer) before serving. The flavors will meld beautifully! Serve chilled or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
11g
Fat
23g
Carbs
9g
