I promised that my next post was going to be a salad. My friend Danhiskka wants to rock her summer clothes and my posts for ricotta ice cream and cream cheese brownies is causing her a bit of anxiety. Her comments made me giggle.
I needed someone to wake me up to the reality that it’s time to lighten up for summer.
To Danhiskka…as you wish.
You will notice that I have a gazillion photo’s for this recipe. Don’t stress. Most of the steps can be made a day in advance. This is an easy recipe. Trust me.
STEP 1:
For the Beef marinade you will need:
2 lb flank steak
1/4 cup light olive oil
1/4 cup soy sauce
1/3 cup brown sugar
1/2 tablespoon dried red pepper flakes
4 cloves garlic
2 tablespoons ginger (that just happened to sneak out of the photo)
In a small bowl, add the oil.
Soy sauce.
Brown sugar.
1/2 tablespoon red pepper flakes. I’m sneaking in a full tablespoon. You can, of coarse, omit the heat.
Smash the four garlic cloves.
Dice the garlic.
Add the garlic to the soy mixture.
I like to purchase large amounts of fresh ginger, peel it, slice it then freeze it. You can view how I do it here.
Chop the fresh garlic to a fine dice.
Add to the soy mixture.
Stir to combine.
Score both sides of the Flank Steak by cutting shallow slices on a diagonal.
I do this for two reasons. 1) I like the marinade to seep into the slices and 2) when I grill the meat, the scoring marks will crisp up and I really like that.
Place the Flank in a resealable plastic bag.
Pour the marinade over the meat. Push out any extra air inside the bag and seal it. I like to smoosh the marinade into the scoring lines.
Refrigerate for at least 2 hours. It can sit overnight, which will enhance the flavor of the beef.
That was easy.
STEP 2:
For the Noodles you will need:
1 teaspoon Sesame oil
16- ounces Soba noodles
If you are daring you can add a dash or two of Chili oil for more heat.
I added 1 teaspoon. You know I love the heat.
This is how my little packets of Soba noodles came.
I love it when I can fine Buckwheat Soba noodles. They are my favorite, but do give the noodles a bit of a gray color.
Salt a large pot of boiling water.
Fresh Soba Noodles only take a couple of minutes to cook.
Follow the directions on the package that your purchase.
Gently stir to separate the noodles.
In just a couple of minutes the noodles are ready to go.
Drain the water off the noodles and rinse in cold water.
Transfer the noodles to a large bowl and add 1 teaspoon of sesame oil. You can, also, add a few drops of the chili oil at this time.
I like to use my hands to toss the sesame oil into the noodles.
Cover with plastic wrap and refrigerate until ready to use. This step can, also, be done a day in advance.
STEP 3: The greens.
You will need:
1 lb. Mixed baby salad greens
2 cups shredded cabbage
1 red pepper, sliced
1 yellow or orange pepper, sliced
1/2 cup julienned snow peas
1/2 cup carrots, peeled and julienned or shredded
1/4 cup chopped green onions (tops only)
1/4 cup fresh cilantro
1/4 cup fresh mint
1/4 cup pickled ginger (yum)
2 tablespoons toasted sesame seeds
toasted almonds, peanuts or cashews
(whoops the mango pictured is for the dressing)
Prep the vegetables. I’m wishing I would have left the snow peas whole. I didn’t. You can do what you want.
Note: I think that using purple cabbage would look beautiful. I, also, think the addition of juilienned cucumber would be a great.
In a large, large bowl add the baby greens.
Add the prepared vegetables.
Chop the fresh cilantro, mint and in my case, chives because my refrigerator froze my green onions.
Sprinkle on the fresh herbs.
Add the toasted sesame seeds.
Toss the salad ingredients together.
At this point you can cover and refrigerate until ready to use.
STEP 4:
Mango Ginger Dressing: YUM!!!!
You will need:
1/3 cup Rice Vinegar
1/4 cup light Olive oil
2 tablespoons fresh ginger
2 tablespoons sugar (not in photo)
1/2 mango or 1/4 cup mango puree
1 teaspoon sesame oil
pinch of salt to taste
Juice of two limes (not in photo, dang)
Mix the dressing in a blender or a food processor fitted with a metal blade.
Add the vinegar and the oil.
Fresh ginger.
Sugar.
Sesame oil.
Slice one side of the mango. Using a sharp knife score the mango.
Note: You can toss the remaining mango into the salad.
Cut or scoop our the mango from the skin.
Add mango the the blender.
Salt to taste.
Juice of two limes.
I just use my tongs and give them a squeeze.
Blend until smooth.
Hmmmm….needs a little heat. I’m drizzling in a touch of Chili oil
For you, heat is optional. For my family, heat is essential!
I seriously can eat this with a spoon.
STEP 5:
Heat an outdoor grill or a grill pan. I like to heat my grill to about 500 degrees for a great sear.
Once heated, remove the Flank steak from the marinade and place on hot grill. You can discard the marinade at this point.
Sear for about 6-7 minute per side for medium. 5 minute for a more rare Flank.
Turn over the meat and sear the other side and cook for an additional 6-7 minutes.
Remove from heat and allow to set for 15 minutes. The resting time will allow the meat to retain juices.
Time to assemble the salad.
Add 1/3 cup of the Mango Ginger dressing to the prepared soba noodles.
Toss.
Pour another 1/3 cup dressing over the salad greens. You can add as much or as little dressing as you like. I served the remaining dressing on the side.
Thinly slice the Flank steak.
FINAL STEP: Layering the salad.
I’m using a large platter to layer the salad. I think this would look beautiful layered in a tall clear glass bowl, but I didn’t want to layer the hot beef with the lettuce.
Layer 1/3 of the lettuce mixture on a platter or large bowl.
I haven’t forgotten about the Pickled ginger. Man, I love this stuff.
Arrange several slices over the lettuce.
Add 1/2 of the noodles.
Layer with another 1/3 of the salad.
More pickled ginger.
Remaining noodles.
Top with remaining 1/3 of the lettuce mixture.
More pickled ginger, because it’s pink.
I think the salad needed a crunch factor. I’m adding toasted almonds, but peanuts or cashews would be divine.
Arrange beef slices around the salad.
Serve with salad tongs to scoop up all of the lovely layers.
This awesome platter is from Crate and Barrel and comes with the large chop sticks.
So cool.
Beef Noodle Salad with Mango Ginger Dressing
Adding greens to your noodles helps lighten up your salad so you can enjoy more fun flavors.
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings 8 servings
Calories 587 kcal
Ingredients
Beef marinade:
- 2 lb flank steak
- 1/4 cup light olive oil
- 1/4 cup soy sauce
- 1/3 cup brown sugar
- 1/2 tablespoon dried red pepper flakes
- 4 cloves garlic
- 2 tablespoons ginger
Noodles:
- 1 teaspoon Sesame oil
- 16 ounces Soba noodles
The greens:
- 1 lb Mixed baby salad greens
- 2 cups shredded cabbage
- 1 red pepper sliced
- 1 yellow or orange pepper sliced
- 1/2 cup julienned snow peas
- 1/2 cup carrots peeled and julienned or shredded
- 1/4 cup chopped green onions tops only
- 1/4 cup fresh cilantro
- 1/4 cup fresh mint
- 1/4 cup pickled ginger yum
- 2 tablespoons toasted sesame seeds
- toasted almonds peanuts or cashews
Mango Ginger Dressing:
- 1/3 cup Rice Vinegar
- 1/4 cup light Olive oil
- 2 tablespoons fresh ginger
- 2 tablespoons sugar
- 1/2 mango or 1/4 cup mango puree
- 1 teaspoon sesame oil
- pinch of salt to taste
- Juice of two limes
Instructions
- Score both sides of the flank steak. For the beef marinade, add all the marinade ingredients in a small bowl. Mix. Place flank steak in a resealable bag and pour marinade over the beef. Reseal bag and refrigerate for at least 2 hours or overnight.
- In a large pot of salted water cook soba noodles for 2-3 minutes or until al dente. Strain noodles and rinse in cold water. Cover and refrigerate until ready to use. Can be made 1 day in advance.
- Toss all salad ingredients together in a large bowl except for the nuts. Set aside while making the dressing.
- Place all dressing ingredients in a blender and blend until smooth.
- Heat an outdoor grill or grill pan. Remove beef from marinade and place on hot grill. Cook for about 6-7 minutes on each side for medium. Grill for about 5 minutes if you would like beef more rare. Remove from grill and let stand for 15 minutes before slices to retain meat juices then cut into thin slices.
- Toss 1/3 cup of the mango dressing with the noodles and toss 1/3 cup mango dressing with the greens. On a large platter layer salad greens, pickled ginger, noodles, repeat. Beginning and ending with the salad greens. Sprinkle top with toasted almonds. Arrange beef around the sides of the salad.
Recipe Notes
(Inspired by the "Hali'maile General Store cookbook)
Nutrition Facts
Beef Noodle Salad with Mango Ginger Dressing
Amount Per Serving
Calories 587 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 4g 20%
Cholesterol 68mg 23%
Sodium 953mg 40%
Potassium 889mg 25%
Total Carbohydrates 65g 22%
Dietary Fiber 2g 8%
Sugars 16g
Protein 35g 70%
Vitamin A 67.6%
Vitamin C 81.8%
Calcium 10.2%
Iron 27.1%
* Percent Daily Values are based on a 2000 calorie diet.
This is a lovely recipe, top marks. Thanks for sharing.
Simon
It seems like we're having a sunny Saturday! but somebody scheduled a nice big storm by Thursday and another one on Sunday. Hey, at least we get time to do the laundry…
It sounds like you are living in Utah. We must have the same weather 🙂
Looks like we are just opposite with our seasons. Your casserole's sound delicious and you can never go wrong with apple pie. I hope you get some sunshine soon. Ha ha clown convention??? You are so funny.
I couldn't make it! On wednesday afternoon one enormous polar current arrived at the city (below 40 ºF! in autumn!!) and swept the cold noodles very, VERY far away.
So, instead, we made lentils casserole (the spanish way), another spanish casserole made with chickpeas and some part of the cow that you in the US don't eat and warm apple pie for dessert.
But this salad is in the first place of the "To do list" for the next sunny day 🙂 (who knows when that will be, five days after we're still below 50 ºF and this place looks like the biggest convention of clowns of the human history). Does the Sun still exists??
I made the other yakisoba salad that you posted, and it was fabulous! I think that my husband will like this one better because he's such a carnivore.
Hi Erin, Thank you for your comment. My husband is a carnivore as well. I think I ate all of the veggies and he ate all the meat. I hope he likes this.
I want to try this! Looks amazing.
I hope you do. It's delish.
This looks divine. I am going to give it a try. All the colors are fantastic. Your pictures are wonderful. I would love to have your meals everyday.
I love this and am going to try it! Thank you for the step by step tutorial. It looks delicious!
~ Cassandra from Renaissance Women
Thank you, Cassandra. It's an honor to have you read my blog. You write so many wonderful things on your blog. I just feel flattered.
Oh hello, looks like I'm in the background of a couple of photos. Sorry Mom!!
You're so pretty, I'm sad I cut off your face. I was so focused on the food that I really didn't notice. Love you.
AWESOME! I have every single ingredient in my kitchen. Well, the mango pulp is from the freezer, but peeled and frozen by myself 🙂
We are having the most beautiful days of autumn around here, ideal for lighting the grill, so I'm serving this beauty this weekend for my grandpa's birthday, but adding some bitter and spicy leaves that are in season now (I don't know the translation, sorry).
And, for dessert, I'm making the panna cotta with the citrus compote, because grapefruit season is finally here, woohoo!!
Love,
You are amazing. You have one lucky Grandpa. I hope you have a fabulous day with him. Thanks for making my day…always.
Janet, you make me blush and snort and now the dog is judging me!!!
I'm going to read the post now…
Poor dog.
Poor me! 😛