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Grilled Teriyaki Beef Skewers with Cold Noodle Salad

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Grilled Teriyaki Beef Skewers with Cold Noodle Salad

Active Time: 40 minutes   |   Total Time: 40 minutes   |   Serves 4  |  Gluten Free

  • For the meat:
  • ¼ cup less sodium soy sauce or tamari
  • 1 tablespoon dark brown sugar
  • 2 cloves garlic
  • 1 pound skirt steak
  • -
  • For the dressing:
  • ¼ cup fresh lime juice
  • ¼ cup unseasoned rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon dark brown sugar
  • 1 tablespoon grated fresh ginger
  • ¼ teaspoon kosher salt
  • 1 red chile, such as Fresno
  • -
  • 8 ounces thin rice noodles (vermicelli)
  • 2 carrots
  • 1 hot house cucumber
  • 3 scallions
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro leaves

For the meat, in a medium bowl, combine the soy sauce and brown sugar. Using a Microplane or fine grater, grate in the garlic.

Cut the skirt steak into 6-inch long pieces. Then, against the grain and at an angle, thinly slice each piece. Add to the marinade. Let marinate while you prepare the rest of the ingredients.

For the salad, put the noodles in a large bowl and cover with very hot water. Let soak until tender, 5 to 10 minutes. Drain into a colander. Shake out excess water.

Grate the carrots. Slice the cucumber in half lengthwise then cut crosswise into thin half moons. Thinly slice the scallions.

For the dressing, in a small bowl, combine the lime juice, vinegar, sesame oil, brown sugar, ginger, and salt. Cut the chile in half lengthwise and remove the seeds. Thinly slice the chile and add to the dressing.

Heat the grill to medium-high.

Thread each piece of meat onto a 6-inch skewer. Grill the meat for about 5 minutes, turning, until charred and cooked through.

Divide the noodles among bowls. Top with the carrots, cucumber, scallions, mint, cilantro, and beef skewers. Drizzle with the dressing and serve.

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