We like skirt
steak because it's a tasty and affordable cut. Slice it
thinly so it's tender.
Total Time 30 min
Makes/Yield 4 servings
Categories
Stir Fry • Dinner • Asian
|
Difficulty
Quick and Easy
|
15 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
Instructions
5 STEPS
Step 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.
Step 2
Cook noodles in a large pot of boiling salted
water, stirring
occasionally, until al dente. Drain; rinse to cool and set aside.
Step 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.
Step 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.
Step 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.
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