Asian Steak and Noodle Bowl Best Family Recipes

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Asian Steak and Noodle Bowl

"A delicious mixture of Asian flavors infused in lean meat, veggies, and Japanese noodles. So comforting, you might not even recognise this changed into low-fat!"

Ingredients :

1/2 cup low-sodium soy sauce
1/3 cup vegetable oil
1/3 cup brown sugar
1 tablespoon minced ginger
half teaspoon garlic powder
2 pounds flank steak
1 (10 ounce) package deal dried Japanese udon noodles
6 oz snow peas
1 cup broccoli florets
1 tablespoon mirin (Japanese candy wine)

Instructions :

Prep : 15M	Cook : 4M	Ready in : 4H59M

Whisk soy sauce, vegetable oil, brown sugar, ginger, and garlic powder collectively in a massive bowl. Pierce flank steak several times with a massive fork. Place in the bowl and cover with plastic wrap. Let marinate within the refrigerator, at the least four hours and up to overnight.
Bring a big pot of salted water to a boil. Cook udon noodles in boiling water, stirring every now and then, until tender but organization to the chew, thirteen to fourteen mins. Drain.
Heat a huge skillet over high warmness. Remove steak from marinade and cook dinner until well-browned, about 2 minutes in step with facet. Reserve marinade.
Preheat grill for medium heat and lightly oil the grate. Grill steak, basting with half of of the reserved marinade, till internal temperature reaches one hundred forty levels F (60 degrees C) for medium or one hundred fifty stages F (65 tiers C) for medium-well, as a minimum 10 minutes consistent with side. Slice steak thinly against the grain.
Combine ultimate marinade, snow peas, broccoli florets, and mirin inside the skillet. Cook and stir over medium-high warmness until snow peas are tender, approximately 2 minutes. Add drained noodles; blend well to mix.
Divide noodle combination amongst large bowls. Top with steak slices.

Notes :

Flank steak is quality whilst served medium or medium-well. Medium-rare may be too tough to chew.
Reynolds® parchment may be used for less difficult cleanup/elimination from the pan.

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