Steak and Noodle Salad
From “Woman’s Day Everyday Dinners.”
• 4 oz. rice noodles
• 2 tbsp. rice vinegar
• 2 tbsp. olive oil, divided
• 1/2 lb. flank steak
• Kosher salt and pepper
• 4 oz. shiitake mushrooms, stems discarded, caps sliced
• 4 oz. snow peas, thinly sliced lengthwise
• 2 garlic cloves, finely chopped
• 1 red chile, thinly sliced
• 1 tbsp. finely chopped fresh ginger
• 1/2 c. fresh cilantro
Cook the noodles according to package directions. Drain and rinse under cold water to cool; transfer to a large bowl and toss with the rice vinegar.
Heat 1 tablespoon oil in large skillet over medium-high heat. Season steak with ¼ teaspoon each salt and pepper, and cook to desired doneness, 3 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes before slicing.
Wipe out skillet and heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms and cook, tossing occasionally, for 3 minutes. Add the snow peas, garlic, chile, ginger and ¼ teaspoon each salt and pepper, and cook, tossing, until the snow peas are just tender, 2 to 3 minutes.
Toss the noodles with the vegetables, cilantro and steak.