Steak And Soba Stir Fry
This recipe combines tender slices of steak with a flavorful noodle stir-fry. The steak is seared to perfection, then paired with a medley of bok choy, carrots, and a savory sauce. Tossed with soba noodles and crunchy almonds, this dish is packed with delicious textures and tastes that will delight your palate.
— Constant Cookbook
Ingredients
- 2 sliced almonds
- 8 soba (Japanese-style noodles) or spaghettini
- Kosher salt
- 1 plus 3 tablespoons vegetable oil
- 12 skirt or flank steak
- Freshly ground black pepper
- 2 scallions, whites and greens separated, chopped
- 4 medium garlic cloves, chopped
- 1 grated peeled ginger
- 2 heads baby bok choy, quartered
- 1 medium carrot, peeled, thinly sliced on a diagonal
- 3 oyster sauce
- 3 reduced-sodium soy sauce
- 3 unseasoned rice vinegar
- 1 toasted sesame oil
Instructions
- Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet; toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool and set aside.
- Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; rinse to cool and set aside.
- Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook until charred in spots, about 4 minutes per side for medium-rare. Let rest 10 minutes. Thinly slice against the grain.
- While steak rests, wipe out skillet and heat 3 tablespoons vegetable oil over medium heat. Add scallion whites, garlic, and ginger. Stir until softened, about 1 minute. Add bok choy and carrot. Cook, tossing occasionally, until crisp-tender, about 4 minutes.
- Whisk oyster sauce, soy sauce, vinegar, sesame oil, and 1/2 cup water in a small bowl. Add to vegetables; bring to a simmer. Fold in scallion greens and reserved almonds and noodles. Serve steak with noodle stir-fry.
Yield
4 servings
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