Ingredients
1/4
cup lime juice
1
tablespoon sugar
2
tablespoons gluten-free reduced-sodium soy sauce
1
tablespoon Sriracha sauce
1
tablespoon sesame oil
2
cups shredded carrots
1
cup thinly sliced red onion
1
cup cucumber matchsticks
1
package (7 oz) rice stick noodles
1
container (5 oz) spring salad mix
8
oz flank steak, cut from center of 1 flank steak
1
teaspoon vegetable oil
1
teaspoon gluten-free Chinese five-spice powder
Preparation
In large bowl, beat Dressing ingredients with whisk. Add carrots, onion and cucumber; toss to thoroughly coat vegetables. Cover; set aside.
In large bowl, place noodles. Pour enough boiling water over noodles to cover; stir to break apart noodles. Let stand 5 to 7 minutes, stirring noodles occasionally with tongs until tender. Divide noodles among 4 serving bowls.
Set oven control to broil. Line broiler pan or cookie sheet with foil; spray with cooking spray. Rub steak with vegetable oil, then Chinese five-spice powder. Place on pan. Broil with top 6 inches from heat 5 to 6 minutes on each side, until cooked to desired doneness (140°F for medium). Transfer steak to cutting board, cover with foil; let rest 5 minutes.
Using tongs or slotted spoon, divide vegetables among 4 bowls with noodles. Toss salad greens in remaining dressing, and transfer to bowls with noodles and vegetables.
Thinly slice beef diagonally against the grain, then cut into bite-size pieces and place on top of salad. Serve immediately.
