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Salad
Asian
4 - 6 servings
20 minutes
10 minutes
4 cloves Melissa's peeled garlic, sliced
1/2 Melissa's Perfect Sweet Onion, diced
2 Serrano Peppers, cut into rounds
6 tablespoons Hoisin Sauce
1/2 cup soy sauce
2 tablespoons fish sauce
1 lime, juiced
3 tablespoons brown sugar
1 pound beef flap meat
3 bundles of Buckwheat Soba Noodles
3 Melissa's Mini Cucumbers, ends trimmed, halved crosswise, julienned
2 carrots, ends trimmed, shredded
1 container Melissa's Baby Heirloom Tomatoes, halved
1 red onion, diced small
1/4 cup lime juice
1 tablespoon chili garlic sauce
1 tablespoon brown sugar
2 tablespoons fresh cilantro, minced
1 tablespoon seasoned rice vinegar
Place the marinade ingredients into a sealable plastic bag and add the meat.
Massage the meat and place in the refrigerator. Marinate the meat for 2 hours or overnight, agitating it every so often.
Prepare a hot grill.
Grill the steak to your desired doneness. Let it rest for 5-6 minutes and then slice.
Combine all of the dressing ingredients and set aside.
Prepare the noodles according to the package directions, then rinse under cold water. Drain.
In a bowl, add the steak, noodles, cucumbers, carrots, tomato and onion.
Add the dressing and mix well to combine.
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