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Beijing Noodle Salad

Beijing Noodle Salad

YIELD: 4 servings

1 lb. Certified Angus Beef flat iron Kosher salt and pepper, as needed
½ lb. whole-wheat flour noodles, cooked
½ Tbsp. sesame oil
¼ cup matchstick-cut bamboo shoots
¼ cup chopped peanuts
1 cup sliced sugar snap peas
1 Tbsp. minced ginger
2 tsps. low-sodium soy sauce
½ tsp. chili oil
1½ Tbsps. teriyaki sauce
Salt, as needed

1. Season steak with salt and pepper, and grill to 145°F for medium rare. Remove steak from the grill and slice across the grain.

2. Toss noodles with sesame oil. Add bamboo shoots, peanuts, snap peas and steak.

3. In a separate bowl, combine the ginger, soy sauce, chili oil and teriyaki sauce. Add the dressing to the noodle mixture and toss. Season with salt.

Recipe and photo: Certified Angus Beef LLC

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