Thursday, January 15, 2009

Steak Noodle Bowls

The rest of the flank steak I bought when I made the Thai salad a few weeks ago was sitting in our freezer, so I decided it wouldn't break my once-a-month rule to cook the rest of it now. Tonight was a night for a simple weeknight supper, and this recipe sounded too good and too easy to pass up. It was every bit as tasty and satisfying as it sounded. Also, it was a good excuse to christen the cast-iron skillet I got for Christmas!

Steak Noodle Bowls
Adapted from Martha Stewart's Everyday Food
serves 2


coarse salt and ground pepper
3 ounces soba noodles
1/2 pound to 3/4 pound flank or skirt steak, cut in half if too big to fit in skillet
1/2 pound snow peas, stem ends removed
2 tablespoons soy sauce
2 tablespoons water
3 tablespoons chopped unsalted peanuts


1. In a pot of boiling water, cook noodles until al dente (about 3-4 minutes). Drain and set aside.

2. Heat a large skillet while the noodles are cooking, over medium-high. Season steak with salt and pepper. Cook, turning once, until medium-rare, 5-6 minutes per side. Transfer steak to a cutting board and tent with foil.

3. In the same skillet, still over medium-high heat, add the snow peas and toss them with the juices from the steak. Cook, tossing occasionally, until crisp-tender, 2-3 minutes. Add cooked noodles, soy sauce, and water; cook until warmed through, about 30 seconds. Transfer to serving bowls.

4. Slice steak and place over noodles and snow peas. Add any accumulated juices from the steak. Scatter with peanuts and serve.

Not a lot of comment is required on this one - I think the recipe speaks for itself. If you don't eat beef, this would be great with tofu or fish, or even trusty old chicken. Enjoy!

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