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Teriyaki Steak and Cold Noodle Salad
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Serves 4
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Ingredients:
4 (6-8 ounce) steaks, your favorite cut
1 1/2 cups of your favorite teriyaki sauce, divided
1 pound fresh Asian-style noodles
1 tablespoon sesame oil
1/2 teaspoon Asian hot chili sauce
1/2 cup creamy peanut butter
1/2 cup chicken broth
1/2 cup each shredded cabbage and carrot
1/4 cup thinly sliced green onion
1 tablespoon toasted sesame seeds
Directions:
Place steaks in a large, zip-top plastic bag. Add 1 cup teriyaki sauce and seal bag, squeezing out as much air as possible. Lay flat and marinate for 20-30 minutes, flipping bag over halfway through.
Toss prepared noodles with sesame oil and set aside. In a small saucepan, stir together remaining 1/2 cup teriyaki sauce, chili sauce, peanut butter and chicken broth. Stir over low heat until just smooth and well combined.
In a large salad bowl, toss together noodles, cabbage and carrots. Dress with teriyaki-peanut mixture and toss. Remove steaks from marinade and grill to desired doneness. Rest for 5 minutes. Thinly slice steaks and serve over noodle salad, topped with green onions and sesame seeds.
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Teriyaki Steak and Cold Noodle Salad
Serves 4
Ingredients:
4 (6-8 ounce) steaks, your favorite cut
1 1/2 cups of your favorite teriyaki sauce, divided
1 pound fresh Asian-style noodles
1 tablespoon sesame oil
1/2 teaspoon Asian hot chili sauce
1/2 cup creamy peanut butter
1/2 cup chicken broth
1/2 cup each shredded cabbage and carrot
1/4 cup thinly sliced green onion
1 tablespoon toasted sesame seeds
Directions:
Place steaks in a large, zip-top plastic bag. Add 1 cup teriyaki sauce and seal bag, squeezing out as much air as possible. Lay flat and marinate for 20-30 minutes, flipping bag over halfway through.
Toss prepared noodles with sesame oil and set aside. In a small saucepan, stir together remaining 1/2 cup teriyaki sauce, chili sauce, peanut butter and chicken broth. Stir over low heat until just smooth and well combined.
In a large salad bowl, toss together noodles, cabbage and carrots. Dress with teriyaki-peanut mixture and toss. Remove steaks from marinade and grill to desired doneness. Rest for 5 minutes. Thinly slice steaks and serve over noodle salad, topped with green onions and sesame seeds.
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