Ingredients
1piecefresh ginger,(2-inch), peeled and thinly sliced
½clovegarlic,thinly sliced
¼cuplime juice
2tbspwater
1tbspmiso,red, white, or yellow
1tbspsoy sauce,low sodium
2tspdark brown sugar
⅓cupolive oil
½tbsptoasted sesame oil
1lbflank steak
¼tspsalt
⅛tsppepper
1tbspolive oil
8ozwide rice noodles
8ozsugar snap peas
3cupsbaby spinach,(4 oz), packed
2Persian cucumbers
½cupmint leaves,packed, torn or snipped, plus more for garnish
½cupcilantro leaves,packed , torn or snipped, plus more for garnish
sesame seeds,for garnish
Preparation
In a blender or the bowl of a food processor, pulse the ginger and garlic until finely chopped.
Add the lime juice, water, miso, soy sauce, brown sugar, olive oil, and sesame oil. Blend or process until smooth.
Pat the steak dry and sprinkle with salt and pepper on both sides. In a cast-iron or non-stick skillet over medium-high heat, heat the oil.
Add the steak and cook for 3 minutes or until browned. Turn over and cook on the other side for 3 to 4 minutes, or until an instant-read thermometer inserted into the center of the steak registers 135 degrees F for medium-rare.
Set aside and let rest for at least 5 minutes while preparing the noodles. (The temperature will rise a few degrees as the steak rests.) Cut across the grain into thin slices.
Remove and discard the stem end and string from each of the snap pea pods. (Skip this step if the strings are not a problem.)
Bring a large pot of salted water to a boil. Remove the pot from the heat and add the noodles and snap peas. Cover the pot and let sit for 3 minutes.
With a slotted spoon, transfer the snap peas (they will float on top of the noodles) to a colander and rinse under cold running water. Drain well and transfer to a large bowl.
Cover the pot again and let the noodles soak for another 4 to 5 minutes. (See package directions for the precise amount of total time for the noodle brand used.)
Stir in the spinach leaves, which will immediately wilt a little. Drain the noodles and spinach in a colander, rinse under cold water and drain again. Transfer to the bowl with the snap peas.
Add the cucumbers, mint, cilantro, and sliced steak to the bowl with the noodles. Toss to combine.
Taste and add more salt, if desired. Divide among 4 bowls and sprinkle each with more mint, cilantro, and sesame seeds.
