Skip to main content
Teriyaki Flank Steak with Soba Noodles
Ingredients
-
1/3 cup low sodium soy sauce
-
1/3 cup dry sherry
-
1 teaspoon sesame oil
-
1 teaspoon Asian style chili paste
-
2 teaspoons minced garlic
-
1 tablespoon minced ginger
-
1 tablespoon dark brown sugar
-
1 1/2 pounds flank steak, trimmed of all visible fat
-
8 ounces soba noodles, cooked according to package directions
-
1/2 cup sliced scallions, sliced diagonally
-
1 tablespoon sesame seeds, lightly toasted
Preparation
-
In a medium bowl whisk together soy sauce, sherry, sesame oil, chili paste, garlic, ginger and brown sugar.
-
With a sharp knife, lightly score meat cutting across the grain on a diagonal. Give the meat a 1/4 turn and score again so that you end up with a diamond pattern. Turn meat over and score the other side. Place meat in a ziptop plastic bag.
-
Pour half of the marinade over the meat and allow to marinate in the refrigerator for at least 2 hours or up to overnight. Reserve remaining marinade to use as a sauce.
-
Preheat grill or broiler. Place broiler rack 4 inches below heating element. Lightly oil grate or broiler pan. Remove steak from marinade, draining off excess marinade. Discard used marinade. Cook meat for 6-8 minutes, turn over and cook an additional 4-5 minutes or until the internal temperature reaches 125 F on a meat thermometer for medium rare. Cut meat across the grain into thin slices.
-
To serve, divide noodles between 6 plates. Arrange sliced meat on top of the noodles and drizzle with warmed sauce. Garnish with scallions and sesame seeds and serve.
-
This recipe does not meet the 2018 MHealthy guidelines.