1 flank steak (1 ½ -2 lbs)
½ C soy sauce
4 oz thin lo mein noodles or spaghetti noodles
2 Tbsp fresh ginger, grated
¼ C fresh lime juice
2 tsp light brown sugar
½ tsp salt
2 tsp sesame oil
2 Tbsp peanut oil
2 radishes, trimmed and thinly sliced
1/2 cup broccoli slaw
1/4 cup prepared peanut dressing
1 papaya, peeled, seeded, and roughly chopped (mango works too)--not too ripe
Place the steak and soy sauce in a large zip-lock plastic bag. Refrigerate 2-8 hours. Heat grill to medium or place grill pan over medium heat. Cook the steak to the desired doneness, about 5 minutes per side for medium-rare. Transfer to a cutting board to rest for 10 minutes.
Meanwhile, prepare the noodles. Rinse under cold water and drain. In a small bowl, whisk together the ginger, lime juice, brown sugar, salt, and sesame and peanut oils. (I pour ingredients in a mason jar, screw the lid on tight, and shake.)
Toss together noodles, radish, broccoli slaw, and peanut dressing.
Thinly slice the steak across the grain. Divide the steak and noodles among 4 plates. Top with papaya, then drizzle with the dressing.
Serves 4.