Flank Steak, Sweet Potato Noodle & Vegetable Spring Rolls - soy sauce

Method

• Steak: In a 9- by 13-inch glass baking dish, combine soy sauce, rice vinegar, canola oil, and rice wine.
• Add garlic and ginger to the soy sauce mixture.
• Whisk well.
• Add flank steak to the marinade and turn to coat the steak.
• Let rest at room temperature for 30 minutes.
• Preheat grill to medium-high heat.
• Place the flank steak on the barbecue and cook it for 5 to 7 minutes on each side, or until the flank steak is almost medium-rare.
• Remember, the internal temperature of the flank steak will rise an additional 5-10 degrees after you remove it from the grill.
• Even if you are someone who typically likes your meat medium to well-done, I urge you to try it with a little more red in the center.
• It makes the difference between a steak that is somewhat satisfying and one that is juicy and flavorful
• Remove steak from grill.
• Let it rest for at least 10 minutes so that the juices can be absorbed back into the steak.
• If you cut into the steak before it rests, the juices will run onto your cutting board.
• More juices on your cutting board equals less juices in the steak.
• Thinly slice the steak across the grain and then ut each slice into thin bite-sized pieces.
• Noodles & Wraps: Bring a big pot of water to a boil over high heat and add the noodles.
• Cook for about 5 minutes, or until they are tender.
• Drain and rinse under cold water.
• Place the cooled noodles in a large bowl and mix in about 1 Tablespoon of sesame oil and 1/4 cup soy sauce.
• Make sure you taste it to decide if you want more of the oil or soy sauce.
• Using kitchen shears, roughly cut up the noodles in the bowl so they are not hard to deal with when putting them into the wraps.
• Add the steak, vegetables, and mint to the noodle mixture and toss well.
• Fill a container or bowl with hot water.
• Dip one spring roll wrapper into the water until it is soft, about 15-20 seconds.
• Lay the softened wrapper on a cutting board and fill with about 1/3 cup of the noodle mixture.
• Fold in the sides.
• Fold up the bottom flap and roll.
• Cover the completed rolls with a damp dish towel so that they dont try out while you work.
• We like to dip ours into gyoza (potsticker) dipping sauce, or some other similar Asian sauce.
• If you have a favorite Vietnamese dipping sauce, feel free to use that.
• Just make as many spring rolls as you need for you meal and eat the leftovers the next day.
• The noodles keep well, though may need a touch of soy sauce added to moisten them.