Soba Beef Salad With Sesame Soy Dressing Recipes

Steps:

• In a small bowl, whisk the first 9 ingredients; set aside. Cook edamame and soba noodles according to package directions; drain. Rinse noodles in cold water; drain again., Just before serving, combine the coleslaw mix, carrots, green onions, noodles and edamame in a large bowl. Add dressing; toss to coat. Garnish with sesame seeds.

Steps:

• 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 min or up to 2 hrs, turning occasionally.
• Put a large pot of salted water on to boil for noodles.
• Make Sesame-Soy Dressing by whisking soy sauce, tea, vinegar, canola oil, and sesame oil in a small bowl. Set aside.
• Cook noodles in the boiling water until just tender, about 6 minute. Drain; rinse under cold water. Transfer noodles to a large bowl.
• Add carrot and 1/3 cup of Sesame-Soy Dressing. Toss to coat.
• Prepare a grill. Lightly oil the grill rack by use tongs to rub it with an oil-soaked paper towel. Grill steak for 4 to 6 min per side for medium-rare, or until it reaches desired doneness. (Alternatively, brush a little canola oil over a skillet or ridged grill pan, preferably cast-iron, and heat over high heat. Add steak and cook for 4 to 6 min per side.).
• Transfer the steak to a cutting board. Let rest for 5 minutes. Slice thinly across the grain.
• Build the salad on 4 plates with about 1 cup of mixed greens, 1/4 of noodle mixture, then 1/4 of steak slices.
• Whisk the remaining dressing. Drizzle about 4 tsp over each salad. (Don't drown salad. It has a lot of flavor.).
• Sprinkle with sesame seeds. Serve immediately.

Steps:

• Cook soba noodles according to package instructions. Rinse under cold water, drain well and set aside. Meanwhile, in a medium bowl, whisk together the soy sauce, lime juice, ginger, sesame oil and brown sugar; set aside.
• Season the steak well with salt and pepper. Heat a large cast-iron pan over medium-high until very hot, 2 to 3 minutes. Add the canola oil and when it shimmers, add the steak and cook, undisturbed, until it begins to get crisp and golden on the outside, 3 to 4 minutes. (If you are using skirt steak, you may need to cut it into 2 or 3 pieces to fit in the pan, then cook for 2 to 3 minutes.) Flip and finish cooking, about 3 minutes more for medium-rare. Set aside and allow the steak to rest while you prepare the rest of the salad.
• Turn heat to medium and add the bok choy. Season with salt and pepper and cook, stirring frequently, until it begins to brown and char in spots, 2 to 3 minutes, adding another teaspoon or so of oil if needed to help if the pan is too dry. Remove from the heat.
• In a large bowl, toss the soba noodles, carrots, radishes (if using) and half the scallions. Drizzle with the ginger-lime dressing to taste and divide among plates or in serving bowls. Thinly slice the steaks against the grain and top each portion with some of the steak and the bok choy. Scatter the remaining scallions and the mint over top and season with flaky salt, if desired. Serve with any leftover dressing in a small bowl to be passed at the table.

Steps:

• Whisk rice vinegar, 1 tablespoon vegetable oil, sesame oil, brown sugar, soy sauce, and ginger together in a large bowl until dressing is combined.
• Bring water to a boil in a large pot. Add soba noodles, stir, and return water to a boil. Boil noodles until tender, 4 to 5 minutes. Drain noodles in a colander under cold running water until cool, about 1 minute.
• Heat 2 teaspoons vegetable oil in a skillet over medium heat. Cook chicken breast pieces until no longer pink in the center and the juices run clear, 2 to 4 minutes. Add garlic, salt, and pepper; stir until fragrant, about 1 minute more.
• Toss soba noodles, chicken, celery, carrot, red pepper, cilantro, green onion, and sesame seeds together with dressing in large bowl.