Steak and Soba Stir-Fry
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- kosher salt
- freshly ground black pepper
- 1 tablespoon toasted sesame oil
- 3 tablespoons oyster sauce
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons sliced almonds
- 1 tablespoon grated peeled ginger
- 8 ounces soba (japanese-style noodles) or spaghettini
- 1 teaspoon plus 3 tablespoons vegetable oil
- 12 ounces skirt or flank steak
- 2 scallions, whites and greens separated, chopped
- 4 medium garlic cloves, chopped
- 2 heads baby bok choy, quartered
- 1 medium carrot, peeled, thinly sliced on a diagonal
Preparation Preheat oven to 350°F. 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. Per serving: 570 calories, 22 g fat, 6 g fiber Nutritional analysis provided by Bon Appétit
Preparation Preheat oven to 350°F. 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. Per serving: 570 calories, 22 g fat, 6 g fiber Nutritional analysis provided by Bon Appétit
