Steak and Soba Stir Fry
We like skirt steak because it's a tasty and affordable cut. Slice it thinly so it's tender.
- 2 Tbsp sliced almonds
- 3 Tbsp unseasoned rice vinegar
- 3 Tbsp reduced-sodium soy sauce
- 3 Tbsp oyster sauce
- 1 medium carrot, peeled, thinly sliced on a diagonal
- 2 baby bok choy, quartered
- 1 Tbsp grated, peeled ginger
- 4 medium garlic clove, chopped
- 2 scallion, whites and greens separated, chopped
- freshly ground black pepper
- 12 Ounce skirt or flank steak
- 4 Tbsp vegetable oil
- kosher salt
- 8 Ounce soba (Japanese-style noodles) or spaghettini
- 1 Tbsp toasted sesame oil
- 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.
Recipe Credit: Mary-Frances Heck
Image Credit: Brian W. Ferry