Nutrition per serving may change if servings are adjusted.
3 green onions
⅓ cup rice vinegar
3 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon finely chopped fresh ginger
1 teaspoon toasted sesame seeds
½ teaspoon crushed red pepper
1 pound beef sirloin steak, cut 1 inch thick
8 8-inch skewers (see Tip)
4 ounces soba (dried buckwheat) noodles, cooked according to package directions
Sliced green onion tops (optional)
Thinly slice green onions, keeping green tops separate from the white parts. Set aside green tops. For marinade, in a medium bowl combine white parts of green onions, rice vinegar, soy sauce, sesame oil, ginger, sesame seeds and crushed red pepper. Transfer half of the marinade to a small bowl; set aside.
Cut beef into ⅛- to ¼-inch-thick slices (see Tip). Add beef to the remaining marinade in the medium bowl. Toss to coat beef. Cover and marinate in the refrigerator for 1 to 4 hours. Remove beef from marinade; discard any remaining marinade in the medium bowl. Thread beef strips onto eight 8-inch skewers.
For a charcoal grill, place skewers on the grill rack directly over medium coals. Grill, uncovered, for 3 to 5 minutes or until meat is slightly pink in centers, turning once. (For a gas grill, preheat grill; reduce heat to medium. Place beef skewers on grill rack over heat. Cover and grill as above.)
Meanwhile, toss cooked soba noodles with the reserved marinade and the green tops of the green onions. Divide soba noodles evenly among four serving plates and top with beef skewers. If desired, garnish with a few green onion tops.
Tips: If using wooden skewers, soak skewers in enough water to cover for 30 minutes before using.