Sesame Beef and Noodles
By Sue Serves 6
Soba noodles are made with buckwheat, making them dense with vitamins B1 and B2, several minerals, and nearly twice the amount of proteins found in rice.
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- 1 × 2lbs skirt steak or flank steak
- ¼ cup canola oil
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 1 lb soba noodles
- 2 stalks bok choy
- 3 whole carrots
- 1 head broccoli
- 2 cups sweet peas
- 2 tbsp sesame seeds
You may also need:
A Pot, Bowl, Freezer, Kitchen Knife, Sealable Bag, Skillet, Spoon
Put the steak in the freezer for 20 minutes to firm for slicing.
In a large bowl mix soy sauce, 3 tablespoons oil, and vinegar. Add beef and toss to coat evenly. Let marinate at room temperature for 20 minutes.
Meanwhile, thinly slice the carrots. Cut the broccoli into 1 inch pieces. Remove peas from the shells.
Toast sesame seeds in dry saute pan on medium-high heat, stirring constantly. When brown, immediately remove from pan and set aside.
Bring a large pot of water to a boil over medium heat. Salt the water and add the soba noodles. Cook for 7 minutes. Remove noodles from the pot with a handheld skimmer or strainer. Put in a large bowl and set aside.
Heat the remaining 3 tablespoons oil in large skillet or wok over medium-high heat. Add the beef and stir fry for 2 to 3 minutes. Reserve the marinade. Turn heat to high and add the vegetables. Stir fry 2 to 3 additional minutes, then add the reserved marinade and bring to a boil. Cook for another 2-3 minutes.
Turn heat to high and add the vegetables. Stir fry 2 to 3 additional minutes, then add the reserved marinade and bring to a boil. Cook for another 2-3 minutes.
Add the beef stir fry to the bowl of pasta and toss. Sprinkle with toasted sesame seeds and serve.
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