Japanese-Inspired Beef & Noodle Salad with Sesame-Soy Dressing
Sirloin steak, soba noodles (Japanese buckwheat noodles) and shredded carrots make this healthful, aromatic salad a treat any night of the week.
3 tablespoons mirin (see Ingredient Note)
1 teaspoon ground ginger
1 12-ounce sirloin steak, trimmed
2/3 cup Sesame-Soy Dressing (recipe follows)
4 ounces soba noodles
1 cup finely shredded or julienned carrot (1 large)
4 cups mesclun or other assorted salad greens
1 tablespoon sesame seeds, toasted
Green tea cuts the saltiness in this soy sauce-based dressing. You can also use it as a dipping sauce or as a sauce for fish.
3 tablespoons reduced-sodium soy sauce
3 tablespoons strong brewed green tea or black tea
2 tablespoons rice vinegar
1 tablespoon canola oil
1 tablespoon toasted sesame oil
Whisk all ingredients in a small bowl.
Whisk mirin and ginger in a small bowl. Place steak in a shallow baking dish or pie pan. Pour mirin mixture over the steak; turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 2 hours, turning occasionally.
Put a large pot of salted water on to boil for cooking noodles. Make Sesame-Soy Dressing.
Cook noodles in the boiling water until just tender, about 6 minutes. Drain; rinse under cold water. Transfer noodles to a large bowl. Add carrot and 1/3 cup Sesame-Soy Dressing; toss to coat.
Prepare a grill. Lightly oil the grill rack by rubbing it with an oil-soaked paper towel (use tongs to hold the paper towel). Grill the steak for 4 to 6 minutes per side for medium-rare, or until it reaches desired doneness. (Alternatively, brush a little canola oil over a large skillet or ridged grill pan, preferably cast-iron, and heat over high heat. Add steak and cook for 4 to 6 minutes per side.) Transfer the steak to a cutting board. Let rest for 5 minutes, then slice thinly across the grain.
Build the salad on 4 plates starting with about 1 cup mixed greens, one-fourth of the noodle mixture, then one-fourth of the steak slices. Whisk remaining dressing again to combine, then drizzle about 4 teaspoons over each salad. Sprinkle with sesame seeds and serve immediately.
Ingredient Note: Mirin is a sweetened rice wine, made from glutinous rice, found in the Asian aisle of many supermarkets and in Asian markets.
Salad: Makes 4 servings, about 2 1/4 cups each.
Per serving: 453 calories; 23 g total fat (7 g sat, 10 g mono); 66 mg cholesterol; 31 g carbohydrate; 29 g protein; 2 g fiber; 703 mg sodium.
Dressing: Makes about 2/3 cup.
Per tablespoon: 25 calories; 3 g total fat (0 g sat, 1 g mono); 0 mg cholesterol; 0 g carbohydrate; 0 g protein; 0 g fiber; 146 mg sodium.