Brave Soul: Spicy Beef Noodle Salad

09 June 2011

Have I mentioned how much I love salads? I could eat a salad for supper everyday, especially in the summer.

The cast of characters… Ponzu is a citrusy soy sauce and it’s fabulous. I also used my friend, Christine’s family honey- the best honey I’ve ever had.

Rib-eye. Why? Cuz it was black angus premium grade and it was on sale at TJ’s.

Ponzu is lighter in flavor and less salty than soy. You can always substitute with low sodium soy sauce and lemon or lime juice.

Add toasted Sesame Oil for depth of flavor…

Add minced garlic and zest some ginger…

Now comes the yummy honey…

I had some leftover veggies so those went on the grill, too.

Sizzling Gorgeousness.

Once cooled, put the meat in a ziploc and add 3 tablespoons of marinade. Then chill in fridge.

Boil up some noodles to al dente. I had spaghetti but you could certainly use the more authentically Asian buckwheat soba noodles.

Pour some of the marinade over top…

Add chopped green onions…

I also added the grilled veggies. Cover and chill in fridge until ready to assemble- at least 1 hour.

Slice meat into thin strips and add plenty of cilantro.

(I overcooked my steak about a minute too long for my taste- but it was still tender).
Add big handfuls of fresh greens and just enough marinade to toss and coat.

Bursting with flavor. Spicy and cool. Refreshingly light yet totally satisfying.

Not your average summer supper. Give it a try!
Spicy Beef Noodle Salad-
(I’m not a good recipe follower- I tend to tweak along the way and go by taste. If you stay close to these measurements, you really can’t mess it up).

1 whole steak, 1/2 to 1 pound (sirloin, flank, new york, filet, any will do here).
kosher salt to taste
¾ cups Ponzu Or Low Sodium Soy Sauce with lime or lemon juice
2 Tablespoons toasted Sesame Oil
1 Tablespoon Olive Oil
2 Tablespoons Rice Wine Vinegar
1 teaspoon Sriracha Chili Sauce (omit or add less if you can't handle heat)
2 garlic cloves, peeled and minced
1-2 teaspoons minced fresh ginger
2 tablespoons honey or agave nectar
½ cup sliced green onion
Thin Noodles (boiled to al dente)
cilantro if desired