• 1½ lbs flank steak
• ½ cup low-sodium soy sauce
• ¼ cup orange juice
• 2 medium cloves garlic, rough chopped
• 1 – 3 Tbsp grated ginger
• rice sticks, rice flour noodles or angel hair pasta
• 1 Tbsp lemon juice
• 2 Tbsp rice wine vinegar
• 1 tsp brown sugar
• 1 tsp salt
• 3 green onions sliced
• 1 red pepper sliced
• 3 cucumbers cut into ½-inch pieces
• ½ cup salted roasted peanuts, chopped
• Make the marinade:

Stir ¼ cup soy sauce, orange juice, garlic and 1 Tbsp ginger together in a shallow dish. Place the steak in the dish, turn to coat and let marinate for 30 minutes turning occasionally if possible.

Make the noodles:

Bring a large pot of water to a boil and cook the rice noodles until tender (about 3 minutes). Strain the noodles and rinse them with cold water.

Transfer to a large bowl. Set aside. Combine remaining soy sauce, ginger, vinegar, sugar, lemon juice and salt in a small bowl. Toss the dressing, green onions and cucumber with the noodles. Heat grill to high heat and grill the red pepper until just cooked through, about 5 minutes. Dice the pepper and add it and the peanuts to the salad and set aside.

Grill the steak:

Grill the meat for 4.5 minutes on each side. Transfer to a cutting board and let it cool for 5 minutes. Thinly slice and serve with Cucumber Noodle Salad.

Helpful Hints:

Slice flank steak across the grain to maximize the tenderness. For this recipe, the marinade is with orange juice, but any acid citrus juice, wine, vinegar or yogurt is effective. If you want to use the leftover marinade in a finishing sauce, boil it for several minutes after marinating then pour over steak.