Steak with Sesame Ginger Soba Noodles

While I save my intricate cooking for the weekends, I also cook during the week but try to keep it a bit more simple. I wanted to share the dinner I cooked last night on here because it was so freaking delicious. I love being able to enjoy a meal that is packed with flavor and still fairly healthy. Another bonus of this dish is that most of the ingredients already sat on my shelves and the remainder were very inexpensive. This is an awesome dish. If you like complex, addictive flavor, you’ll love it. The recipe below is what I used, but I think it would be great with more carrots and more baby bok choy added in so I would recommend trying to increase the veggie content.

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Steak with Sesame Ginger Soba Noodles

Servings: 4


3 tbsp sliced almonds, separated

8 ounces soba noodles (Japanese buckwheat noodles)

Kosher salt and freshly ground black pepper

1 tsp plus 3 tbsp vegetable oil

12 ounces flank steak

2 scallions, whites and greens separated, chopped, plus more greens for serving

4  garlic cloves, chopped

1 tbsp grated peeled ginger

2 heads baby bok choy, quartered

1 medium carrot, peeled, thinly sliced on a diagonal

3 tbsp oyster sauce

3 tbsp soy sauce

3 tbsp rice vinegar

1 tbsp sesame oil

Preheat oven to 350°F. Spread out almonds on a small rimmed baking sheet. Toast, tossing every few minutes. Cook until barely golden brown and aromatic, about 7 minutes.

Cook noodles in a large pot of boiling salted water, stirring every minute or so, about 3 minutes. Drain; rinse to cool and set aside.

Heat 1 tsp 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 with paper towel and heat 3 tablespoons vegetable oil over medium heat. Add scallion whites, garlic, and ginger. Stir until softened, about 30 seconds. 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 medium bowl. Add to vegetables; bring to a simmer. Stir in scallion greens and 2 tbsp of reserved almonds and noodles. Serve steak with noodle stir-fry. Top with additional scallion greens and additional toasted almonds, if desired.

Adapted from Bon Appetit


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