Broiled Steak with Stir-Fried Noodles
and napa cabbage / edamame
- Steak, flank or skirt - 1 lb
- Green onions, white parts - 3 stalks, chopped
- Napa cabbage, small - 1/2 head, sliced
- Garlic - 3 cloves, minced
- Noodles, udon (or other Asian noodles) - 8 oz
- Soy sauce, low-sodium - 1 1/2 Tbsp
- Fish sauce - 1 Tbsp
- Rice vinegar - 1 Tbsp
- Brown sugar - 2 tsp
- Corn starch - 1 Tbsp
- Chicken stock - 3/4 cup
- Cooking oil - 1 Tbsp
- Edamame - 1 cup, shelled
- Limes - 1/2, juice of
Steak - Season generously with salt and pepper. Tenderize with a fork. Rest at room temperature for at least 30 minutes before cooking. (Can be done up 1 day ahead)
Green onions, white parts / Napa cabbage / Garlic - Prep as directed. (Can be done up to 3 days ahead)
Noodles - If not cooked from last night, cook according to package instructions. (Can be done up to 3 days ahead)
Make stir-fry noodle sauce - Mix together minced garlic, soy sauce, fish sauce, rice vinegar, brown sugar, corn starch and chicken stock.
Position top rack of the oven so it’s about 6” (or 15 cm) away from broiler. Place steak on a sheet pan and broil for 3 minutes each side for rare, 4 minutes for medium-rare, 6 minutes for medium, or 7 1/2 minutes for well-done. When steak is done, cover with foil and let rest for at least 10 minutes before slicing.
While steak is cooking, heat a wok over medium-high heat. Add cooking oil and then green onions to heated oil. Saute for ~2 minutes.
Next add napa cabbage and saute for another 3 minutes.
Add in edamame and noodles. Push ingredients to the side of the wok forming a donut in the middle. Give your stir-fry sauce a stir and then pour sauce into the hole. Wait for it to darken and bubble before tossing all the ingredients together to mix with sauce.
Remove from heat and finish with lime juice. Season to taste with salt, pepper or any of the condiments that went into the stir-fry sauce.
Slice steak into 1/2” (or 1.25 cm) thick pieces. Make sure to slice against the grain for the most tender chew. Look for how the fibers run in the steak, and then slice perpendicular to those fibers.
Top noodles with sliced steak or mix right into noodles. Enjoy!
Stir fry was very tasty and easy with shelf-stable udon and prep work. Steak was good too but felt unrelated to the rest of the meal. I think it would be better with a soy-glazed tofu or something.0 Helpful
It was okay. The meal just seemed to "mush" together and didn't have any real distinct flavors.0 Helpful
Would have been better to marinate the steak first.0 Helpful
This got my husband's vote as worst CookSmarts meal to date. It was way to heavy on the fish sauce for him. For me it was just bland. Steak had no flavor on it's own. Plus, the udon were super gluey despite following the directions exactly. That probably has more to do with the brand than with recipe, so I'll give it two stars.0 Helpful
Didn't care for the slimy consistency of the sauce. Hubby liked it.0 Helpful
This was very delicious! Instead of using the recommended "udon" noodles, we used some lo mein noodles instead which were a big hit among both the kids and adults. Lotti loved it :) The steak was also really good! Next time, I want to keep it a little bit more rare so it's even juicier!0 Helpful