In today’s world, who the heck has time to come home and cook a delicious, healthy dinner? I tell you, until I started making an effort to blog about healthy yummy recipes, I barely made an attempt. This blog has rejuvenated three loves of mine: cooking, photography, and tonight, asian food. Mmm! But it hasn’t waved any magic wands to insert extra time into my busy day, so I need this health kick to be quick and easy, as I’d imagine many people do. This meal took all of 20 minutes to whip together. I suggest you give yourself at least half an hour past that to let the dish chill in the fridge because, as the name implies, it is meant to be served cold.
Ingredients:
- 4 oz Green Tea Soba noodles
- 1 lb top round steak (thin and flat, like a flank steak)
- 2 tsp olive oil
- 2 tbsp seasoned wok oil
- 1 cup Napa Cabbage, shredded
- 1 cup of carrots, shredded
- Chinese 5 Spice powder
- 3 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 1 tsp ginger
- 1 tbsp truvia (or your choice calorie-free sweetener)
- 1 tsp sesame oil
- 2 tbsp sesame seeds
Instructions:
Cook noodles according to package directions. While they are boiling, score the steak across the grain in slices maybe 1/2″ apart. Season generously with Chinese 5 Spice powder. Heat oils in large skillet on medium-high. Sear the steak on both sides, cooking to your preference. Remove from skillet and let cool on cutting board.
When noodles are done cooking, rinse in cold water and drain well. Toss them in a large bowl. Now toss in the shredded napa and carrots. Toss.
After steak has stopped dripping juicy goodness, slice as thin as you possibly can with a very sharp knife. Place the sliced steak in a medium bowl. Add to this the soy sauce, rice wine vinegar, ginger, sweetener, sesame oil, and seeds. Mix well.
Add the meat and soy mixture to the veggie/noodle bowl and toss until everything is evenly distributed. Cover and place in fridge until well chilled. Serve cold. Yum!
