Broiled Steak with Stir-Fried Noodles
and napa cabbage / edamame
Enjoy these stir-fried noodles with tender steak, and you'll forget all about take-out!
Smarts: You don't have to just use Asian noodles for stir-fries. Italian pasta works just fine too!
- 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.
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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!