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1
Combine 1 1/4 cups boiling water and tea bags and steep 5 minutes.
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2
Place peanut butter in medium bowl.
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3
Add 3/4 cup tea, soy sauce, lime juice, and cayenne.
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4
Whisk dressing to blend well.
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5
(Can be made 1 day ahead.
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6
Cover and refrigerate.
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7
Bring to room temperature before continuing.)
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8
Mix in watercress and mint.
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9
Combine soy sauce, vinegar, ginger, honey, crushed red pepper, and cumin in large bowl; whisk to blend.
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10
Add beef and toss to coat.
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11
Marinate at room temperature at least 1 hour and up to 2 hours, stirring occasionally.
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12
Cook linguine in large pot of boiling salted water until tender but still firm to bite.
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13
Drain.
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14
Rinse with cold water; drain again.
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15
Transfer linguine to large bowl.
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16
Mix in sesame oil.
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17
Using vegetable peeler, cut cucumber halves lengthwise into long thin ribbons; arrange on paper towels to drain.
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18
Drain marinade from beef into medium saucepan; boil 2 minutes over high heat.
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19
Cool.
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20
Heat grill pan or large ridged cast-iron skillet over high heat 4 minutes.
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21
Working in batches, grill beef until just brown outside but rare inside, about 1 minute per side.
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22
Transfer beef to bowl.
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23
Add cucumbers, green onions, and cooled marinade to linguine.
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24
Add dressing and toss to coat.
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25
Season salad with salt and pepper.
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26
Arrange mint and watercress around edge of large platter.
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27
Mound noodle salad in center; top with beef.
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28
Garnish with peanuts and lime wedges.
