Summary:Serve with sesame noodles and roasted asparagus or broccoli or a big green salad. Flank steak is a thin and somewhat chewy cut of meat, so you’ll want to broil or sear it quickly. Skirt steak or London broil will work, too. You can also prepare this steak on a grill or use a grill pan and sear it on top of the stove.
• 1 (2-in.) piece peeled fresh ginger
• 3 garlic cloves
• 2 tbsp. light or dark brown sugar
• 1/3 c. creamy peanut butter
• 2 tbsp. rice vinegar or sherry vinegar
• 2 tbsp. regular or low-sodium soy sauce
• 1/2 to 1 tsp. chili pepper sauce, suce as Sriracha or Tabasco
• 3 tbsp. vegetable, peanut or canola oil
• 2 tbsp. Asian (dark) sesame oil, divided
For the noodles:
• Kosher or coarse salt, optional
• 1 (16-oz.) pkg. dried thin spaghetti, or any pasta you like, such as rotini or linguine
For garnish, pick and choose:
• 2 green onions, both white and light green parts, thinly sliced
• 1 tbsp. toasted sesame seeds
• Fresh cilantro leaves
Make the sesame sauce: Place the ginger and garlic in a food processor or blender and run the machine until they are finely minced. Add the brown sugar, peanut butter, vinegar, soy sauce, chili pepper sauce, vegetable oil and 1 tablespoon of the sesame oil. Process until smooth and reserve the sesame sauce in the food processor.
Prepare the noodles: Bring a large pot of water to a boil over high heat. Add salt and let the water return to a boil. Add the noodles and cook them according to package directions until just tender. Set aside 1 cup of the noodle cooking water, then drain the noodles. Rinse them quickly with warm water and drain them again.
Add the reserved cup of cooking water to the sesame sauce and process to blend. Place the warm drained noodles in a large bowl and toss them with the remaining 1 tablespoon of sesame oil, then add the sesame sauce and mix everything until the noodles are well-coated. Taste for seasoning, adding salt if necessary.
Let the noodles cool to room temperature; they will absorb more sauce as they sit.
Serve the noodles garnished with green onions, sesame seeds and/or cilantro, if desired.
To serve with add-ins: Set out a variety of add-ins for people to customize as they please. Suggestions include: shredded chicken; sliced seedless cucumbers; shredded carrots; cooked broccoli florets; or slivered red, orange or yellow peppers.
Recipe and Photo courtesy of: StarTribune.com