Thai Beef and Noodle Salad

• 1 teaspoon minced garlic
• 1 tablespoon toasted sesame oil
• 12 cup soy sauce, divided
• 12 tablespoon granulated sugar
• 3 green onions, diced
• 1 teaspoon white pepper
• 1 lb flank steak, thinly sliced
• 1 (8 ounce) package cellophane noodles
• 3 tablespoons olive oil, divided
• 2 carrots, peeled and cut into matchstick-size pieces
• 12 cucumber, peeled and thinly sliced diagonally
• salt
• fresh ground black pepper
• 12 cup chopped mint leaf
• 14 cup thinly sliced lemongrass (tender stalk)

1. In a bowl, combine garlic, sesame oil, 1/4 cup soy sauce, sugar, green onions and white pepper.
2. Add steak; mix to coat.
3. Let sit while noodles are being prepared.
4. Bring a large pot of water to a boil.
5. Add noodles and stir; cook for 3 minutes or until tender.
6. Drain and rinse in cold water until noodles feel cold.
7. Cut noodles with a pair of scissors into bite-size pieces.
8. Pour 2 tablespoons olive oil into a large saute pan.
9. Add carrots; saute until crisp-tender.
10. Transfer to a large bowl.
11. Add noodles to bowl along with remaining 1/4 cup soy sauce, cucumber and salt and black pepper to taste; combine.
12. Add remaining 1 tablespoon olive oil to saute pan; place over medium-high heat.
13. When hot, add steak mixture.
14. Saute over medium-high heat for 5 to 7 minutes or until cooked to desired doneness.
15. Stir in mint, lemon grass and additional salt and pepper to taste.
16. Let cool.
17. Place noodle mixture on a large decorative platter.
18. Arrange meat on top.
19. Serve cold or at room temperature.

garlic, sesame oil, soy sauce, sugar, green onions, white pepper, flank steak, cellophane noodles, olive oil, carrots, cucumber, salt, fresh ground black pepper, mint leaf

Taken from www.food.com/recipe/thai-beef-and-noodle-salad-498836 (may not work)