Cold Beef Noodle Salad

  1. Prepare grill to high heat.
  2. Sprinkle steak with salt and black pepper. Combine 1 tablespoon vinegar and 1 tablespoon hoisin in a small bowl; stir with a whisk. Place steak on grill rack coated with cooking spray. Brush steak with hoisin mixture; grill 10 minutes. Turn steak. Brush with hoisin mixture; grill 10 minutes or until desired degree of doneness. Remove from heat; chill 45 minutes. Cut steak into 1/2-inch cubes.
  3. Cook noodles according to package directions, omitting salt and fat; drain well.
  4. Combine remaining 1 tablespoon vinegar, remaining 11/2 teaspoons hoisin, cilantro, and next 7 ingredients (through garlic) in a large bowl; stir with a whisk. Add beef, noodles, bok choy, and mushrooms; toss to combine. Chill 15 minutes; top with radish, shallots, and mint. Serve with lime wedges and Sriracha, if desired. Yield: 6 servings (serving size: about 11/2 cups).

kosher salt, freshly ground black pepper, sherry vinegar, hoisin sauce, udon noodles, fresh cilantro, lower, canola oil, lime juice, red pepper, fresh ginger, green onions, garlic, choy, shiitake mushroom, radish, shallots, mint, lime wedges, chile sauce

Taken from www.myrecipes.com/recipe/cold-beef-noodle-salad (may not work)

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