Asian Steak and Noodles
- Total Time
A small amount of pepper flakes is needed to balance the sweetness of the hoisin and the ginger.
low sodium soy sauce2 ½ Tbsp
sherry (dry or sweet)1 Tbsp
ginger root½ tsp, grated, peeled, fresh ginger
garlic clove(s)1 clove(s), medium, minced
uncooked lean flank steak1 pound(s), trimmed of all visible fat
uncooked soba noodles8 oz, or lo mein
hoisin sauce2 Tbsp
dark sesame oil1 tsp
crushed red pepper flakes⅛ tsp
uncooked bell pepper(s)1 item(s), medium, red, seeded and thinly sliced
uncooked bell pepper(s)1 item(s), medium, green, seeded and thinly sliced
uncooked scallion(s)2 medium, thinly sliced
- In a shallow baking dish, mix 1 tablespoon of the soy sauce, the sherry, ginger, and garlic. Add the steak, turning to coat. Let stand 20 minutes to marinate.
- Meanwhile, cook the noodles according to package directions; drain and transfer to a large bowl. Toss with the remaining 1 1/2 tablespoons soy sauce, the hoisin sauce, sesame oil, and crushed red pepper. Then add the bell peppers and scallions; toss to combine.
- Spray a broiler rack with nonstick spray; preheat the broiler. Broil the steak 5 inches from the heat until an instant-read thermometer inserted into the center of the steak registers 160°F for medium, 145°F for medium-rare, about 4 minutes on each side for medium. Thinly slice the steak on the diagonal across the grain into about 24 slices. Divide the noodles and vegetables among 6 plates; top with the steak slices.