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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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We like skirt steak because it's a tasty and affordable cut. Slice it thinly so it's tender. Ingredients:
2 tablespoons sliced almonds |
8 ounces soba (japanese-style noodles) or spaghettini |
kosher salt |
1 teaspoon plus 3 tablespoons vegetable oil |
12 ounces skirt or flank steak |
freshly ground black pepper |
2 scallions, whites and greens separated, chopped |
4 medium garlic cloves, chopped |
1 tablespoon grated peeled ginger |
2 heads baby bok choy, quartered |
1 medium carrot, peeled, thinly sliced on a diagonal |
3 tablespoons oyster sauce |
3 tablespoons reduced-sodium soy sauce |
3 tablespoons unseasoned rice vinegar |
1 tablespoon toasted sesame oil |
Directions:
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.
2. Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; rinse to cool and set aside.
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.
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. 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.
6. Per serving: 570 calories, 22 g fat, 6 g fiber Nutritional analysis provided by Bon Appétit
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