2 to 2 1/2 lbs Flank Steak (1 med. flank steak)

Asian Style Marinade
• ¾ cup Jansal Valley 7 Month Soy Sauce
• ¼ cup Water
• 1 tsp. Sakurauchi Sa Roasted Vinegar
• 1 tsp. Jansal Valley Wasabi Oil
• 1 tsp. Jansal Valley Ponzu
• 1 tsp. Jansal Valley Ground Sumac

Combine all of the above. Marinate Flank Steak overnight in the refrigerator. Preheat grill. Take flank steak out of the refrigerator and let sit for 15 minutes while grill preheats. Place the steak on the grill, about 5 minutes per side depending on the thickness. Take off grill and allow to rest.

Jansal Valley Somen Noodle Cakes
• 1 pkg. Jansal Valley Somen Noodles
• 3 Egg Whites
• 1 bunch Scallions, chopped
• 1 Tbsp. Black Sesame Seeds

In boiling salted water, cook somen noodles for 2-3 minutes until al dente. Drain and run under cold water. Lay on sheet pan. In a bowl, beat egg whites to firm peaks. Gently mix egg whites, somen noodles, scallions and sesame seeds. Then form into flat disks. Pan fry in sesame oil until lightly browned on both sides.

Lettuce Cups
• 2 heads Hydro Boston Lettuce
• 2 oz. Mung Beans Sprouts, rinsed
• 2 med. Carrots, peeled and julienned
• 2 Avocado thinly sliced
• 2 Limes, cut into wedges
• 2 oz. Sakurauchi Sa Soy Glaze

Place lettuce leaves on a platter. Then precede to place the next three items inside the lettuce leaf. Top with Somen noodle cake and then sliced flank steak. Drizzle Soy Glaze on top and serve. Garnish with sliced Lime wedges.