Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Chili oil

  2. 1 tablespoon 15ml Sesame oil

  3. 2 tablespoons 30ml Rice wine vinegar

  4. 1 tablespoon 15ml Chopped garlic

  5. 1 tablespoon 15ml Minced ginger

  6. 2 tablespoons 30ml Chopped green onions

  7. 1 tablespoon 15ml Fermented black beans

  8. 1/4 cup 59ml Soy sauce

  9. 3 lbs 1362g / 48oz Flank steak Cold Noodle Salad

  10. 3 cups 711ml Cooked angel hair pasta, al dente

  11. 1 teaspoon 5ml Sesame oil

  12. 1 teaspoon 5ml Toasted sesame seeds

  13. 1 tablespoon 15ml Soy sauce

  14. 1 tablespoon 15ml Chopped green onions

  15. 1/4 teaspoon 1 1/3ml Crushed red pepper

  16. 2 tablespoons 30ml Grated carrots

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a small bowl combine the marinade ingredients. Mix well. Place the flank steak in a large plastic bag. Pour the marinade over the meat. Squeeze out the excess air and seal. Refrigerate for 24 hours. Preheat grill or broiler. Remove the flank steak from the marinade. Grill or broil on both sides for 6 minutes. Remove and allow to cool for 30 minutes. Refrigerate for 2 hours until cold. Meanwhile, make the noodle salad. In a bowl toss together the pasta, sesame oil, sesame seeds, soy, green onions, crushed red pepper and carrots. Taste and adjust the seasonings. Place in the middle of a large plate. Slice the flank steak and position the slices around the plate or toss it all together.


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