Asian Steak and Noodle Bowl
Description
Marinated flank steak is grilled, sliced, and set atop bowls of udon noodles and vegetables in this easy recipe inspired by Asian flavors.
Ingredients
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1/2 cup low-sodium soy sauce
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1/3 cup vegetable oil
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1/3 cup brown sugar
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1 tablespoon minced ginger
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1/2 teaspoon garlic powder
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2 pounds flank steak
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1 (10 ounce) package dried Japanese udon noodles
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6 ounces snow peas
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1 cup broccoli florets
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1 tablespoon mirin (Japanese sweet wine)
Directions
1
Whisk soy sauce, vegetable oil, brown sugar, ginger, and garlic powder together in a large bowl. Pierce flank steak several times with a large fork. Place in the bowl and cover with plastic wrap. Let marinate in the refrigerator, at least 4 hours and up to overnight.
2
Bring a large pot of salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 13 to 14 minutes. Drain.
3
Heat a large skillet over high heat. Remove steak from marinade and cook until well-browned, about 2 minutes per side. Reserve marinade.
4
Preheat grill for medium heat and lightly oil the grate. Grill steak, basting with half of the reserved marinade, until internal temperature reaches 140 degrees F (60 degrees C) for medium or 150 degrees F (65 degrees C) for medium-well, at least 10 minutes per side. Slice steak thinly against the grain.
5
Combine remaining marinade, snow peas, broccoli florets, and mirin in the skillet. Cook and stir over medium-high heat until snow peas are tender, about 2 minutes. Add drained noodles; mix well to combine.
6
Divide noodle mixture among large bowls. Top with steak slices.