Ingredients
- 2 scallions (white/light green and dark green parts separated, divided)
- 1 lime (Juice of)
- 3 tablespoons low-sodium soy sauce (divided)
- 1 teaspoon sesame oil (divided)
- 8 ounces beef sirloin (top sirloin, or flank steak, trimmed of visible fat and thinly sliced against the grain)
- 8 ounces soba noodles (100% buckwheat)
- 1 cup edamame (frozen, shelled)
- 1/4 cup rice vinegar
- 1 teaspoon minced fresh ginger
- 1 teaspoon olive oil
- 12 ounces red bell peppers (2 peppers, thinly sliced)
- 8 ounce romaine lettuce (torn into bite-sized pieces)
How to Make
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Step 1: In a medium bowl, combine white/light green parts of scallions, lime juice, 1 tablespoon soy sauce and 1/2 teaspoon sesame oil. Add steak, toss to coat and refrigerate for 10 minutes.
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Step 2: Bring a medium pot of water to a boil. Add noodles and edamame and cook for 8 to 10 minutes, until noodles are al dente.
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Step 3: Meanwhile, in a small bowl, whisk vinegar remaining 2 tablespoons soy sauce, ginger and remaining 1/2 teaspoon sesame oil and set aside.
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Step 4: In a heat-resistant colander, drain noodles and edamame. Rinse with cool water until cold.Rinse pot with cool water until cold, then return noodles and edamame to pot. Add vinegar mixture and toss to combine.
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Step 5: In a large nonstick skillet, heat olive oil on medium-high. Transfer steak to skillet and discard marinade. Add peppers and saute, stirring occasionally, until steak is cooked through, about 5 minutes.
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Step 6: Divide lettuce, noodle-edamame mixture and steak-pepper mixture among serving plates.
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Step 7: Garnish with reserved dark green parts of scallion, dividing evenly.
We hope you enjoy this recipe!
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