Asian Noodle & Beef Salad

• 1/4 cup reduced-sodium soy sauce
• 1/4 cup lime juice
• 2 tablespoons sugar
• 2 tablespoons rice vinegar
• 1 tablespoon grated fresh gingerroot
• 1 tablespoon sesame oil
• 1 beef top sirloin steak (1 pound)
• 1/4 teaspoon pepper
• 6 ounces thin rice noodles
• 1 cup julienned zucchini
• 2 medium carrots, thinly sliced
• 1 celery rib, sliced

1. For dressing, mix first six ingredients. Sprinkle steak with pepper. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0), 6-8 minutes per side. Let stand 5 minutes before slicing.
2. Meanwhile, prepare rice noodles according to package directions. Drain; rinse with cold water and drain again. In a large bowl, combine noodles, vegetables and steak; toss with dressing.

soy sauce, lime juice, sugar, rice vinegar, gingerroot, sesame oil, beef, pepper, thin rice noodles, zucchini, carrots, celery

Taken from www.tasteofhome.com/recipes/asian-noodle-beef-salad/ (may not work)