Chef Tom Fraker
Thai Beef Summer Soba Noodle Salad
Category
Salad
Servings
4 - 6 servings
Prep Time
20 minutes
Cook Time
10 minutes
Author:
Chef Tom Fraker
Ingredients
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4 cloves Melissa's peeled garlic, sliced
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1/2 Melissa's Perfect Sweet Onion, diced
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2 Serrano Peppers, cut into rounds
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6 tablespoons Hoisin Sauce
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1/2 cup soy sauce
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2 tablespoons fish sauce
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1 lime, juiced
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3 tablespoons brown sugar
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1 pound beef flap meat
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3 bundles of Buckwheat Soba Noodles
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3 Melissa's Mini Cucumbers, ends trimmed, halved crosswise, julienned
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2 carrots, ends trimmed, shredded
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1 container Melissa's Baby Heirloom Tomatoes, halved
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1 red onion, diced small
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1/4 cup lime juice
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1 tablespoon chili garlic sauce
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1 tablespoon brown sugar
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2 tablespoons fresh cilantro, minced
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1 tablespoon seasoned rice vinegar
For the Dressing
Directions
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.
To assemble
In a bowl, add the steak, noodles, cucumbers, carrots, tomato and onion.
Add the dressing and mix well to combine.
Filed in:
Baby Heirloom Tomatoes,
Cilantro,
Lime Juice,
Mini Cucumbers,
Organic Carrots,
Organic Lime,
Organic Red Onion,
Peeled Garlic,
Perfect Sweet Onion,
Salad,
Serrano Peppers,
Thai Beef Summer Soba Noodle Salad
