Asian Olympian: Soy Steak with Sriracha Noodles

In case you didn't know, the Olympics are here. Time to watch some of your favorite events like swimming, track and field, and ... archery? In honor of the 2012 Summer Games, I will be cooking three dishes from various internaitonal cuisines and will deliver the "bling" to our gold medal champion.

First up is our contender from Asia, Soy Steak with Sriracha Noodles. Everyone who's ever seen an Olympics knows that China is a perennial heavyweight in so many events, especially gymnastics, but there are some other interesting stories coming out of the Asian confederation at these games.

Ingredients (serves two):

1/2 lb. hanger steak

2 tbsp. low sodium soy sauce

2 cups coleslaw mix

1 tsp. cider vinegar

1 pkg. ramen noodles (no packet used)

1 tbsp Sriracha chili sauce

3 scallions

1. Marinate the steak overnight, if possible, in the soy sauce.

2. Boil some water and add the ramen noodles. Cook for 3 - 5 minutes as directed on package and drain water.

3. In a mixing bowl, add the ramen, Sriracha sauce, and chopped scallions with a drop of soy sauce. Toss for 30 seconds to a minute, making sure all the noodles are coated and place in the refrigerator for 20 to 30 minutes to cool.

4. Heat a pan to a medium heat and add the steak. To see how to cook a steak click here. Cook for 5 to 7 minutes, turning after 3 or 4 minutes until medium well.

5. Remove the steak and let rest for 2 minutes before slicing into strips.

6. In a mixing bowl, add the coleslaw mix and the vinegar and toss for a minute.

7. Add the slaw to a plate, top with some steak, and add a side of the cold noodles.

Our first Olympian has put up a strong performance. The next competitor is from Southern Europe, a Spanish paella. Will the Asian team come away with a gold? Only one way to find out. Enjoy!