Steak and Soba Stir-Fry
A flavorful Asian-inspired dish combining tender sliced steak with buckwheat soba noodles and crisp vegetables in a savory sauce. Topped with toasted almonds, this stir-fry brings together Japanese and Chinese flavors for a satisfying meal.
Ingredients
- •2 tablespoons sliced almonds
- •8 ounces soba
- •1 teaspoon Kosher salt
- •4 tablespoons vegetable oil
- •12 ounces skirt or flank steak
- •1 teaspoon black pepper
- •2 whole scallions
- •4 cloves garlic
- •1 tablespoon ginger
- •2 heads baby bok choy
- •1 whole carrot
- •3 tablespoons oyster sauce
- •3 tablespoons soy sauce
- •3 tablespoons rice vinegar
- •1 tablespoon sesame oil
Cooking Instructions
- 1.
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.
10 min
- 2.
Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; rinse to cool and set aside.
8 min
- 3.
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.
18 min
- 4.
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.
5 min
- 5.
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.
5 min
