Grocery List: Steak of choice: flank, sirloin, flat iron are suggested. Carrot, baby bok choy, red bell pepper, Scallions, Spring Greens, Udon Noodles, Sesame Seeds, Italian Bread stick.
Marinade & Vinaigrette: Roasted garlic, ginger, cilantro, agava honey, lime juice, rice vinegar, soy sauce, sesame oil, canola oil
Tight on time? Buy a teriyaki Sesame marinade and dressing
Marinate steak in ziploc bag for two hours. Marinade: ginger, garlic, soy sauce, lime juice, canola oil
Cook Udon noodles according to package. Rinse with cold water to cool and stop cooking. Toss with sesame oil. Koyo offers the product above. This is a great noodle making it easy for portion control.
Mix together Roasted garlic, ginger, cilantro, lime juice, rice vinegar, soy sauce and agave.
Like food spicy? Use chili paste to add heat.
Blends ingredients with immersion blender. Slowly stream in sesame oil and then canola oil just until mixture begins to tighten. Season with salt & pepper
Cut Veggies into thin strips (Julienne): carrots, bok choy, red peppers.
Add other veggies that you have on hand.
Toss Veggies with Noodles. Coat lightly with Vinaigrette and season to taste
Toss Greens with Vinaigrette and layer in bowl. Twist noodles and veggies and place in center of bowl
Heat Grill or Saute pan. Cook Steak to desired temp. Slice on Bias and place on noodles.
Sprinkle with sesame seeds and sliced scallions. Drizzle with vinaigrette if desired. Cross two bread sticks and place in back of bowl.
Culinary Note: Great Recipe for Lunch Boxes. Grill/Saute Steak and chill. Layer ingredients into lunch container. Keep vinaigrette on side until lunchtime.
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