Soy-Marinated Flank Steak with Soba Noodles
Flank steak takes on savory Asian flavors with this quick steak marinade recipe. We like buckwheat soba noodles for their nutty flavor but any noodle, such as rice noodles or spaghetti, works well too.
- 3 tablespoons reduced-sodium soy sauce, divided
- 2 tablespoons lime juice
- 1 tablespoon packed brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 pound flank steak, trimmed and sliced crosswise into ½-inch strips
- 8 ounces buckwheat soba noodles
- 1 12-ounce package broccoli slaw
- 1 tablespoon toasted sesame oil
- 1 tablespoon sesame seeds, toasted
- 1 tablespoon peanut oil, divided
- Combine 2 tablespoons soy sauce, lime juice, brown sugar, garlic and ginger in a large sealable plastic bag. Add steak, turn to coat and let marinate at room temperature for 30 minutes or refrigerate for up to 8 hours.
- Meanwhile, bring a large pot of water to a boil. Add noodles and cook, stirring occasionally, according to package instructions, adding broccoli slaw to the pot during the last minute of cooking. Drain and rinse with cold water. Transfer to a bowl and toss with sesame oil, sesame seeds and the remaining 1 tablespoon soy sauce.
- Heat 1 ½ teaspoons peanut oil in a flat-bottom carbon-steel wok or large cast-iron skillet over high heat. Remove half of the steak from the marinade and cook, stirring frequently, until desired doneness, 2 to 4 minutes. Reduce the heat to medium-high and repeat with remaining 1 ½ teaspoons peanut oil and the remaining steak. Serve the steak with the noodles.
MAKE AHEAD TIPS
- If you have a little extra time, put the beef in the freezer for about 20 minutes to help make it easier to slice thinly.
- People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.