ASIAN NOODLES WITH PAN-SEARED FLANK STEAK

Asian Noodles with Pan-Seared Flank Steak image

Yield Makes 4 servings

Number Of Ingredients 15

1 tablespoon plus 4 teaspoons soy sauce
1 teaspoon honey
1/8 teaspoon dried crushed red pepper
1 8-ounce piece flank steak
2 tablespoons rice vinegar
1 tablespoon vegetable oil
2 teaspoons oriental sesame oil
1 1/2 teaspoons minced peeled ginger
2 garlic cloves, minced
Nonstick vegetable oil spray
1 9-ounce package fresh angel hair pasta or 9 ounces thin spaghetti
2 medium carrots, peeled, cut into matchstick-size strips
4 ounces fresh snow peas, trimmed, halved diagonally
1/3 cup thinly sliced green onions
5 tablespoons chopped fresh cilantro

Steps:

Mix 1 tablespoon soy sauce, honey and crushed red pepper in glass pie dish. Add flank steak; turn to coat. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning ccasionally.
Whisk 4 teaspoons soy sauce, rice vinegar and next 4 ingredients in large bowl for dressing.
Spray large nonstick skillet with nonstick spray; heat over medium heat. Add steak and cook to desired doneness, about 5 minutes per side for medium-rare. Let cool 10 minutes. Meanwhile, cook pasta in pot of boiling salted water until almost tender. Add carrots and peas; cook until vegetables and pasta are just tender, about 2 minutes. Drain. Transfer to bowl with dressing. Add onions and 4 tablespoons cilantro; toss. Season with salt and pepper. Thinly slice steak crosswise. Arrange steak atop pasta, spooning any juices over. Sprinkle with 1 tablespoon cilantro.