Clean Eating Soba Noodle Salad With Flank Steak Recipes

CLEAN EATING SOBA NOODLE SALAD WITH FLANK STEAK

Steps:

• Cook noodles according to the package directions.
• Slice steak across the grain into strips (about 1/4-inch thick by 2 inches long).
• Heat oil in a saute pan over medium-high heat and cook meat for 5 minutes or until no longer pink in the middle; drain and set aside.
• Meanwhile, in a large bowl, toss together cooked noodles, cabbage, carrots, bean spouts and cilantro. Add flank steak strips.
• PREPARE DRESSING:.
• Prepare dressing in a small bowl; whisk together all dressing ingredients. Pour over steak and toss gently.
• Let steak cool and, for best flavor, refrigerate for 2-3 hours before serving salad. (Will last in refrigerator for up to 4 days.).

GINGER GARLIC STEAK AND NOODLE SALAD

Steps:

• For the steak: In a wide, shallow container with a lid, add the avocado or vegetable oil, soy sauce, sugar, ginger, garlic and sesame oil. Whisk to combine. Add the steak and coat in the marinade. Cover and refrigerate for 4 to 6 hours. Remove the steak from the refrigerator to come to room temperature before cooking, about 1 hour.
• Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, pat dry and sprinkle with salt and pepper. Cook for 2 to 3 minutes per side for medium-rare with an internal temperature of 125 degrees F. Remove from the heat and set aside to rest, about 10 minutes. Squeeze the juice of the lime on the rested steak and slice against the grain.
• For the salad: Cook the udon noodles according to the package instructions.
• In a small bowl, combine the avocado or vegetable oil, soy sauce, vinegar, honey, mustard, sesame oil, garlic, ginger, salt and lime juice. Whisk thoroughly to combine and set aside.
• In a large bowl, combine the cabbage and kale. Add the carrots, cilantro, mint, scallions, chiles and noodles and toss to combine. Add the dressing and toss to coat. Add the mango and gently toss. Sprinkle the salad with the peanuts. Arrange the steak over the salad.
• Divide the salad and steak among plates. Serve with lime wedges.

CLEAN EATING SHRIMP SALAD WITH WAKAME SEAWEED

Steps:

• Bring 4 quarts water to a boil over medium-high heat; add shrimp and simmer for about 1 minute.
• Next, drain shrimp and immediately rinse in cold water to stop cooking; transfer to large bowl.
• Add celery, onions and wakame and combine.
• In a small bowl, whisk together vinegar, soy sauce and oil; pour over shrimp mixture and toss to combine.
• Best refrigerated for 2-3 hourse before serving; can be stored in the refrigerator for up to 4 days.

CLEAN EATING SUNOMONO SALAD

Steps:

• Cook quinoa according to package directions. Set aside to cool slightly.
• Finely slice cucumbers into 1/8-inch or thinner pieces and place in medium mixing bowl.
• In a small bowl, combine soy sauce, vinegar and oil. Pour over cucumber slices and toss together.
• Divide quinoa among 4 salad plates and place cucumber slices on top.
• In a small mixing bowl, combine crab meat with lemon juice. Divide evenly on top of cucumber slices.
• Refrigerate for 2-3 hours for best flavor. Can be kept in the refrigerator for up to 4 days.
• Garnish with cilantro immediately before serving.

SOBA NOODLE AND STEAK SALAD WITH GINGER-LIME DRESSING

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.