Thai Beef Salad

• MARINADE
• 1 pound beef tenderloin cut into 1/2 inch thick slices
• 9 garlic cloves, chopped
• 1/4 cup hoisin sauce
• 1/4 cup hot chili sauce, such as sriracha
• 1/4 cup mirin
• 1/4 cup Asian sesame oil
• 1/4 cup chopped peeled fresh ginger
• 1/4 cup chopped green onions
• 2 tablespoons sesame seeds
• 1 tablespoon fresh lime juice
• DRESSING
• 3 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 1/2 teaspoons mirin
• 1 1/2 teaspoonsfinely grated peeled fresh ginger
• 1/2 teaspoon Asian sesame oil
• 1/2 cup olive oil
• 1/4 cup chopped cilantro
• SALAD
• 1 six ounce package soba noodles
• 2 cups chopped green onions
• 1 cup matchstick size strips peeled carrot
• 1 cup matchstick size strips dailkon
• 1 cup basil leaves
• 1 cup cilantro leaves
• 1 cup mint leaves

1. 1. For marinade, place beef in a large resealable plastic bag. Whisk all marinade ingredients and pour over beef and seal the bag. Refrigerate overnight turning bag about four times.
2. 2. For the dressing, combine first seven ingredients in a blender. With blender running, gradually add olive oil. Then add cilantro and blend until smooth. Season to taste with salt and pepper. Cover and chill.
3. 3. For the salad, cook the soba noodles in a pan of boiling salted water until tender. Drain, rinse under cold water, drain again and transfer to a large bowl. Drizzle with 2 tablespoons dressing and let stand at room temperature.
4. 4. Prepare the BBQ to medium high heat. Remove beef from marinade, discard marinade. Grill beef until cooked to desired doneness, about 2 minutes per side for medium-rare. Cut the beef against the grain into thin strips and add to the noodles.
5. 5. Add green onions and all remaining ingredients to the bowl with noodles and beef. Add remaining dressing and toss to coat.

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Taken from www.epicurious.com/recipes/member/views/thai-beef-salad-52979931 (may not work)