 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Fill crisp lettuce leaves with sliced flank steak topped with a zesty sauce made from lime juice, brown sugar, and minced pepper. Soba noodle salad complements the meaty lettuce wraps and brings another texture to the plate. Ingredients:
cooking spray |
1 (1-pound) flank steak, trimmed |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
3 tablespoons fresh lime juice |
2 tablespoons fish sauce |
4 teaspoons dark brown sugar |
1 jalapeño pepper, seeded and minced |
8 bibb lettuce leaves |
1 cup thinly sliced red onion |
1 cup torn fresh mint |
1/2 cup matchstick-cut english cucumber |
1/2 cup torn fresh cilantro |
2 tablespoons chopped unsalted, dry-roasted peanuts |
Directions:
1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak with salt and pepper. Place steak in pan; cook 5 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes. Cut steak diagonally across the grain into thin slices.
2. Combine juice, fish sauce, sugar, and jalapeño in a medium bowl, stirring with a whisk. Reserve 4 teaspoons juice mixture in a small serving bowl. Pour remaining juice mixture in a large bowl; add steak, tossing to coat. Place 1 1/2 ounces beef in center of each lettuce leaf; top each with 2 tablespoons onion, 2 tablespoons mint, 1 tablespoon cucumber, and 1 tablespoon cilantro. Sprinkle evenly with peanuts; roll up. Serve with reserved juice mixture.
3. Soba noodle salad: Cook 6 ounces soba noodles according to package directions, omitting salt and fat; drain well. Combine noodles, 1/3 cup chopped green onions, and 1/3 cup matchstick-cut carrots in a large bowl. Combine 1 1/2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon fish sauce, 1 tablespoon low-sodium soy sauce, 2 teaspoons sambal oelek, and 1 teaspoon brown sugar in a small bowl, stirring well with a whisk. Drizzle vinegar mixture over noodle mixture; toss well.
|
|