Soy-Ginger Beef and Noodle Salad with Peanut Dressing

Ingredients

• 0.3 teaspoon cayenne pepper 
• 24 ounce cucumbers peeled halved lengthwise seeded
• 1 tablespoon ginger fresh minced peeled
• 1 bunch mint leaves fresh
• 8 large green onions halved lengthwise
• 1 teaspoon ground cumin 
• 1 tablespoon honey 
• 2 tablespoons juice of lime fresh
• 6 servings lime wedges 
• 0.8 pound pasta 
• 1 tablespoon oriental sesame oil 
• 1 teaspoon pepper dried red crushed
• 0.5 cup roasted peanuts salted coarsely chopped
• 0.7 cup smooth peanut butter 
• 5 tablespoons soya sauce 
• 3  tea bags of tea black chinese
• 1.3 pound beef top sirloin steaks cut into 3-inch strips
• 2 tablespoons unseasoned rice vinegar 
• 1.3 cups water boiling
• 1 bunch watercress 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• whisk
• pot
• grill
• grill pan
• peeler

Directions

1. Combine 1 1/4 cups boiling water and tea bags and steep 5 minutes.
2. Place peanut butter in medium bowl.
3. Add 3/4 cup tea, soy sauce, lime juice, and cayenne.
4. Whisk dressing to blend well. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
5. Mix in watercress and mint.
6. Combine soy sauce, vinegar, ginger, honey, crushed red pepper, and cumin in large bowl; whisk to blend.
7. Add beef and toss to coat. Marinate at room temperature at least 1 hour and up to 2 hours, stirring occasionally.
8. Cook linguine in large pot of boiling salted water until tender but still firm to bite.
9. Drain. Rinse with cold water; drain again.
10. Transfer linguine to large bowl.
11. Mix in sesame oil. Using vegetable peeler, cut cucumber halves lengthwise into long thin ribbons; arrange on paper towels to drain.
12. Drain marinade from beef into medium saucepan; boil 2 minutes over high heat. Cool.
13. Heat grill pan or large ridged cast-iron skillet over high heat 4 minutes. Working in batches, grill beef until just brown outside but rare inside, about 1 minute per side.
14. Transfer beef to bowl.
15. Add cucumbers, green onions, and cooled marinade to linguine.
16. Add dressing and toss to coat. Season salad with salt and pepper. Arrange mint and watercress around edge of large platter. Mound noodle salad in center; top with beef.
17. Garnish with peanuts and lime wedges.