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Buckwheat Soba With Slivered Flank Steak, Green Onions and Orange Zest

Buckwheat soba, or Japanese buckwheat noodles, pair beautifully with slivers of beef rounds, green onion and a hint of orange. If you can't find soba, buy any thin wheat-based noodle. Serve at room temperature.

  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon Asian sesame oil
  • 2 teaspoons granulated sugar
  • 1 teaspoon freshly grated orange zest
  • 1 tablespoon salt
  • 1 package (14 ounces) buckwheat soba noodles
  • 2 green onions, including green tops, cut into paper-thin diagonal slices
  • 3/4 cup shredded or matchstick-cut carrots
  • 1/2 Flank Steak with Soy-Honey Marinade, cut into matchstick-size slivers

Fill an 8-quart stockpot three-quarters full of water. Cover and bring to a boil. In a large bowl, combine soy sauce, vinegar, sesame oil, sugar and orange zest. Stir to combine and dissolve sugar. Set aside.

Add the salt to the boiling water, and cook noodles until cooked through but still slightly chewy, 6 to 7 minutes. They shouldn't be mushy, but if they have a crunchy, raw center, cook for 1 to 2 minutes longer, and taste again.

Drain off about 1 quart of the pasta water. Then add about 1 quart of ice cold water to the pot, stir noodles, then immediately drain noodles thoroughly in a colander. Add the noodles to the soy dressing and toss well. Add the green onions, carrots and flank steak. Toss to combine. Taste and adjust the seasoning. Serve immediately. Makes 4 servings.

Sunday, December 15, 2002

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