- 1 cup low-sodium soy sauce
- 1/2 cup honey
- 6 tablespoons fish sauce (found in Asian markets)
- 2 tablespoons fresh orange juice
- 1 tablespoon cilantro
- 1 tablespoon mint leaves
- 1 tablespoon fresh lime juice
- 1 Thai (or serrano) chile
- 2 1/2 cloves garlic
- 1 (1/2-inch) piece ginger, peeled and sliced
- 6 ounces flank steak
- 2 cups Asian vermicelli noodles
- 1/4 cup diced tomato
- 2 tablespoons enoki mushrooms (found in Asian markets)
- 1/8 cup thinly sliced red onion
- 10-12 grapefruit segments
- 8 cilantro sprigs
- 4 mint sprigs
- 1/4 cup fresh lime juice
- 1/4 cup soy sauce
- 2 tablespoons fresh orange juice
- 2 tablespoons dark sesame oil
- 2 1/4 teaspoons fish sauce
- 1 Thai (or serrano) chile, seeded and minced
- 1 1/2 cloves garlic
- 1 1-inch piece ginger, peeled and chopped
- Mix marinade ingredients in a blender until combined. Pour into a bowl; add steak. Cover with plastic wrap; refrigerate at least 2 hours. Heat grill to medium-high. Cook steak until medium rare, about 2 1/2 minutes per side. Cool; slice thin. Cook noodles according to package instructions. Rinse under cold water, place in a bowl and cover with plastic wrap.
- Mix all ingredients in blender until combined. Divide tomato, mushrooms, onion, grapefruit segments, noodles, cilantro and mint between 2 bowls; top with 1/4 cup dressing (or mix together, top with 1/2 cup dressing, then divide). Add steak.