Hoisin Grilled Flank Steak with Noodle Salad

Name: Hoisin Grilled Flank Steak with Noodle Salad
Yield: Serves 4 (serving size: 3 ounces steak and about 1 cup noodle mixture)
Ingredients: 1 tablespoon fresh lemon juice; 4 teaspoons minced garlic, divided; 1 ½ teaspoons hoisin sauce; 1 (1-pound) flank steak; ½ teaspoon kosher salt, divided; ½ teaspoon freshly ground black pepper, divided; Cooking spray; 4 ounces uncooked dried udon noodles (thick Japanese wheat noodles), soba noodles, or wide rice noodles; ½ cup shredded carrot; ½ cup thinly sliced English cucumber; ½ cup thinly sliced radishes; 2 tablespoons rice vinegar; 1 tablespoon dark sesame oil; 1 teaspoon Sriracha; 1 teaspoon lower-sodium soy sauce

4 Ratings
4 Reviews

The noodle salad is delicious cold, perfect for warmer weather. Toss in any vegetables you like, such as snap peas and bell peppers.

By Mary Drennen

Recipe by Cooking Light April 2015

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Credit: Whitney Ott; Styling: Lindsey Lower

Recipe Summary test

Yield:

Serves 4 (serving size: 3 ounces steak and about 1 cup noodle mixture)

Nutrition Info

Directions

Step 1
Heat a grill pan over medium-high heat. Combine juice, 3 teaspoons garlic, and hoisin in a bowl; brush evenly over steak. Sprinkle steak evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add steak to pan; grill 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices.

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Step 2
Cook noodles according to package directions; drain and rinse with cold water. Drain. Place noodles, carrots, cucumber, and radishes in a large bowl. Combine remaining 1 teaspoon garlic, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and remaining ingredients in a bowl, stirring with a whisk. Add vinegar mixture to noodle mixture; toss.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

316 calories; fat 10.7g; saturated fat 2.8g; mono fat 3.6g; poly fat 1.7g; protein 29g; carbohydrates 24g; fiber 2g; cholesterol 70mg; iron 3mg; sodium 461mg; calcium 52mg.

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CoffeeQueen

12/02/2016

This recipe came up as a dinner option on my Cooking Light Diet plan. It was delicious and came together very quickly. The glaze on the meat was so good! Definitely a make again recipe!

daneanp

07/24/2016

Super easy too. I used fresh Udon noodles that I got at Safeway in the refrigerated produce area near the tofu and vegan products. Very tasty. I doubled the garlic. I also added some thinly sliced red onion to the salad and a sprinkling of sesame seeds while plating. Definitely adding this to the regular rotation.

AmyTich

05/17/2015

The flavors of the steak and the noodle salad are awesome together. Love the spicy-ness of the noodle salad. My entire family loved this meal!

illinicheme

05/13/2015

Made pretty much as written other than adding snap peas and red bell pepper to the noodle salad. Used rice noodles. Prep time for me was way longer than 35 min (maybe I'm just a slow chopper?), but the flavor was really good and we'll probably try it again.

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Hoisin Grilled Flank Steak with Noodle Salad

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (4)

All Reviews for Hoisin Grilled Flank Steak with Noodle Salad

Account

Hoisin Grilled Flank Steak with Noodle Salad

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (4)

All Reviews for Hoisin Grilled Flank Steak with Noodle Salad