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Asian Noodles With Pan-Seared Flank Steak

Type: Pasta
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlSoy sauce - plus
4 teaspoons 20mlSoy sauce
1 teaspoon 5mlHoney
1/8 teaspoon 0.6mlDried crushed red pepper
1   Flank steak - (8 oz)
2 tablespoons 30mlRice vinegar
1 tablespoon 15mlVegetable oil
2 teaspoons 10mlOriental sesame oil
1 1/2 teaspoons 7.5mlMinced peeled ginger
2   Garlic cloves - minced
  Nonstick vegetable oil spray
1   Fresh angel hair pasta - (9 oz) = (or 9 oz thin spaghetti)
2   Carrots - peeled, and (medium)
  Cut into matchstick-size strips
4 oz 113gFresh snow peas - trimmed, and halved diagonally
1/3 cup 20g / 0.7ozThinly-sliced green onions
5 tablespoons 75mlChopped fresh cilantro

Recipe Instructions

Mix 1 tablespoon soy sauce, honey and crushed red pepper in glass pie dish. Add flank steak; turn to coat. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning occasionally.  Whisk 4 teaspoons soy sauce, rice vinegar and next 4 ingredients in large bowl for dressing.

Spray large nonstick skillet with nonstick spray; heat over medium heat. Add steak and cook to desired doneness, about 5 minutes per side for medium-rare. Let cool 10 minutes.  Meanwhile, cook pasta in pot of boiling salted water until almost tender. Add carrots and peas; cook until vegetables and pasta are just tender, about 2 minutes. Drain.

Transfer to bowl with dressing. Add onions and 4 tablespoons cilantro; toss. Season with salt and pepper. Thinly slice steak crosswise. Arrange steak atop pasta, spooning any juices over. Sprinkle with 1 tablespoon cilantro.

Dietary Information:

Per serving: calories, 415; total fat, 11 g; saturated fat, 3 g; cholesterol, 28 mg.

"Bon Appetit, October 2000"


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