Ingredients Jump to Instructions ↓

  1. 1 1/2 pound(s) flank steak

  2. 1/2 cup(s) low-sodium soy sauce

  3. 1/4 cup(s) orange juice

  4. 2 medium (about 1 tablespoon) cloves garlic , roughly chopped 3 tablespoon(s) fresh-grated ginger

  5. 7 ounce(s) rice sticks or angel hair pasta , (rice-flour noodles) 1 tablespoon(s) sesame oil

  6. 2 tablespoon(s) chili oil

  7. 2 tablespoon(s) rice-wine vinegar

  8. 1 teaspoon(s) brown sugar

  9. 1 tablespoon(s) lemon juice

  10. 1 teaspoon(s) salt

  11. 3 green onions , sliced into 1/8-inch pieces

  12. 1 cucumber , seedless, cut into 1/2-inch pieces

  13. 5 cup(s) bean sprouts

  14. 1 red pepper , sliced into 1/2-inch rings

  15. 5 cup(s) salted roasted peanuts , chopped

Instructions Jump to Ingredients ↑

  1. Make the marinade:

  2. Stir 1/4 cup soy sauce, orange juice, garlic, and 1 tablespoon ginger together in a shallow dish. Place the steak in the dish, turn to coat, and let marinate for 30 minutes, turning occasionally.

  3. Make the noodles:

  4. Bring a large pot of water to a boil and cook the rice noodles until tender -- about 3 minutes. Strain the noodles and rinse them with cold water. Transfer to a large bowl and toss with sesame oil. Set aside. Combine remaining soy sauce, ginger, chili oil, vinegar, sugar, lemon juice, and salt in a small bowl. Toss the dressing, green onions, cucumber, and bean sprouts with the noodles. Heat a grill to high heat and grill the red pepper until just cooked through -- about 5 minutes. Dice the pepper into 1/2-inch pieces and add it and the peanuts to the salad and set aside.

  5. Grill the steak:

  6. Grill meat for 8 minutes on each side; transfer to a cutting board. Let rest for 5 minutes. Thinly slice and serve with Cucumber-Noodle Salad.


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