Clean Eating Soba Noodle Salad With Flank Steak

• SALAD
• 4 ounces soba noodles (buckwheat noodles)
• 1 lb flank steak
• 2 teaspoons olive oil
• 1 cup napa cabbage, shredded
• 1 cup carrot, shredded
• 1 cup fresh bean sprout
• 1/4 cup fresh cilantro, chopped
• DRESSING
• 3 tablespoons low sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 teaspoon fresh ginger, minced
• 1 tablespoon sucanat
• 2 teaspoons sesame oil
• 1/2 tablespoon sesame seeds

1. Cook noodles according to the package directions.
2. Slice steak across the grain into strips (about 1/4-inch thick by 2 inches long).
3. 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.
4. Meanwhile, in a large bowl, toss together cooked noodles, cabbage, carrots, bean spouts and cilantro. Add flank steak strips.
5. PREPARE DRESSING:.
6. Prepare dressing in a small bowl; whisk together all dressing ingredients. Pour over steak and toss gently.
7. Let steak cool and, for best flavor, refrigerate for 2-3 hours before serving salad. (Will last in refrigerator for up to 4 days.).

salad, noodles, flank steak, olive oil, cabbage, carrot, fresh bean sprout, fresh cilantro, dressing, soy sauce, rice wine vinegar, fresh ginger, sesame oil, sesame seeds

Taken from www.food.com/recipe/clean-eating-soba-noodle-salad-with-flank-steak-374406 (may not work)