Steak and Soba Stir-Fry

We like skirt steak because it's a tasty and affordable cut. Slice it thinly so it's tender.

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.