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1 lb flank steak
4 oz. brown rice noodles
1/2 cup edamame
1/2 cup shredded carrots
1/4 cup Kikkoman® Less Sodium Soy Sauce
1 tsp. Kikkoman® Sesame Oil
10 basil leaves, cut into thin ribbons (Thai basil if you can find it)
1 mango, cubed
1 red bell pepper, diced
Freshly cracked black pepper
Garlic powder (not garlic salt)

For the Sauce:
3 Tbsp. Kikkoman® Less Sodium Soy Sauce
3 Tbsp. Kikkoman® Rice Vinegar
3 tsp. fresh ginger
3 tsp. garlic powder
2 tsp. honey
1 tsp. Kikkoman® Sesame Oil
1 tsp. red pepper flakes


Trim visible fat from steak. Place steak in a large resealable bag with 1/4 cup soy sauce. Place in the refrigerator and let marinate for about 1 hour.
Meanwhile, dice mango and red pepper and shred carrots. Cook edamame if frozen.
Whisk together all sauce ingredients.
Remove steak from the refrigerator. Place on a plate and season liberally with freshly cracked black pepper and garlic powder.
Preheat a large skillet over high heat. Once hot, add sesame oil. Sear steak for about 1-2 minutes per side. Remove from heat and set on a plate to rest.
While steak is resting, bring water to a boil in a large saucepan and cook noodles according to package directions. Drain and toss noodles with the sauce.
To assemble bowls, split noodles between 4 bowls. Divide mango, pepper, edamame and carrots between bowls. Top each bowl with sliced steak and sprinkle with basil. Serve hot or toss everything and refrigerate to serve cold.

Influencer Author: Lively Table



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