Asian Beef Noodle Salad

This was my supper tonight. At 16 grams of usable carb per serving, this is not an Induction recipe, but, on the other hand, it's a one-dish meal, so you don't need to add a thing to it. Too, I had some dressing left in the bowl, and that means some carbs were left behind. All told, about 45-50 minutes after supper, my blood sugar was at 117.

Since That Nice Boy I Married is out of town, this is a single serving recipe. Double, triple, quadruple at will.

Oh, and feel free to use a cheaper cut of steak, but if you do you might want to sprinkle it with a little tenderizer before you add the marinade.

Asian Beef and Noodle Salad

1/4 cup rice vinegar
2 tablespoons oil -- you want a bland liquid oil; I used Extra Light Olive Oil.
1 teaspoon dark sesame oil
2 teaspoons sweetener (I used Stevia in the Raw, but Splenda would be fine -- you want to equal two teaspoons of sugar in sweetness)
1 teaspoon grated ginger root
1 clove garlic, crushed
2 teaspoons soy sauce
1 pinch salt
1/2 teaspoon chili garlic sauce -- or to taste
5 ounces beef flank steak
1 packet shirataki noodles -- I used traditional, but you could use tofu shirataki. Spaghetti-style is best, here, rather than fettuccini width
2 tablespoons shredded carrot
1/4 red bell pepper, diced small
1 scallion, sliced
2 tablespoons frozen peas, thawed
1 1/2 tablespoons tahini
1 tablespoon minced fresh cilantro

In a small dish, mix together everything from the vinegar through the chili garlic sauce.

Put your flank steak on a plate with a rim, and stab it all over with a fork. Now coat it with a tablespoon or two of the dressing you just made -- reserve the rest of the dressing. Let the steak marinate for at least a half-hour, and all day is a fine idea. You'll want to refrigerate it if you're letting it sit all day, of course.

When it's getting to supper time, snip open your shirataki and dump 'em in a strainer. Rinse them well. Now squeeze them lightly with clean hands to get out as much excess liquid as you can -- you could even lay them on paper toweling while you assemble your salad. At least leave them draining in the strainer while you...

Shred your carrot, dice your pepper, slice your scallion (use all the crisp part of the green shoot, too), and measure your peas. (If you prefer, you could use five or six fresh snow pea pods, snipped into half-inch pieces.) Throw everything in a mixing bowl as you cut it up.

Now put a skillet over high heat. When it's good and hot, throw in your steak. Cook it to your liking; I like mine still pretty pink in the middle. While it's cooking, grab the rest of the dressing you made earlier.

Measure the tahini into the dressing, and whisk till it smooths out and becomes creamy. It's probably time to flip your steak now!

Dump your drained shirataki into the mixing bowl with the veggies. Add the dressing, and toss to coat everything. Pile it all on a plate.

Your steak's done! Throw it on your cutting board, slice it thin across the grain, and put it on top of the noodles. Snip the cilantro over everything, and eat!
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1 serving with: 763 Calories; 60g Fat; 36g Protein; 25g Carbohydrate; 9g Dietary Fiber; 16 g usable carb.