Best Asian Noodles With Pan Seared Flank Steak Recipes

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ASIAN STEAK AND NOODLE BOWL



Asian Steak and Noodle Bowl image

A delicious combination of Asian flavors infused in lean meat, vegetables, and Japanese noodles. So comforting, you won't even know this was low-fat!

Provided by Chrissy Gaynor

Categories     Main Dish Recipes     Bowls

Time 4h59m

Yield 4

Number Of Ingredients 10

½ cup low-sodium soy sauce
⅓ cup vegetable oil
⅓ cup brown sugar
1 tablespoon minced ginger
½ teaspoon garlic powder
2 pounds flank steak
1 (10 ounce) package dried Japanese udon noodles
6 ounces snow peas
1 cup broccoli florets
1 tablespoon mirin (Japanese sweet wine)

Steps:

  • 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.
  • 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.
  • Heat a large skillet over high heat. Remove steak from marinade and cook until well-browned, about 2 minutes per side. Reserve marinade.
  • 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.
  • 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.
  • Divide noodle mixture among large bowls. Top with steak slices.

Nutrition Facts : Calories 659.9 calories, Carbohydrate 61.6 g, Cholesterol 50.6 mg, Fat 28.5 g, Fiber 2.1 g, Protein 35.9 g, SaturatedFat 6.7 g, Sodium 1621 mg, Sugar 15.1 g

ASIAN FLANK STEAK STIR-FRY



Asian Flank Steak Stir-Fry image

From the Taste of Home Cookbook : Rice noodles can be found in the Asian section of your grocery store. Otherwise, angel hair pasta makes a good substitute.

Provided by Boomette

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

4 ounces asian rice noodles, uncooked or 4 ounces angel hair pasta
2 teaspoons cornstarch
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 teaspoon gingerroot, minced
1 teaspoon garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
16 ounces frozen stir-fry mixed vegetables
1 1/2 cups carrots, shredded
2 teaspoons sesame oil, divided
1 beef flank steak, cut into thin strips (1 1/2 pounds)
2 teaspoons sesame seeds, toasted

Steps:

  • In a large bowl, soak noodles in boiling water for 10 minutes. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt and pepper until blended; set aside.
  • In a large skillet or wok, stir-fry the vegetable blend and carrots in 1 teaspoon oil for 2-3 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry beef in remaining oil for 3-4 minutes or until no longer pink.
  • Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain noodles. Stir noodles and vegetables into beef mixture; heat through. Sprinkle with sesame seeds.

ASIAN FLANK STEAK WITH FRIED CHINESE NOODLES WITH PEPPERS



Asian Flank Steak with Fried Chinese Noodles with Peppers image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 19

3 tablespoons soy sauce
3 tablespoons mirin
6 tablespoons water
2 teaspoons sesame oil
1 teaspoon dried chili peppers
2 tablespoons chopped fresh lemongrass
1 tablespoon grated fresh ginger
2 cloves garlic, smashed
2 tablespoons chopped green onion
1 teaspoon sesame seeds
1/2 pound flank steak, cut into 1/2-inch thick slices against the grain
3 tablespoons olive oil, plus 3 tablespoons
2 tablespoons Chinese black bean sauce
1 green pepper, stemmed, cored, and julienned
1 yellow pepper, stemmed, cored, and julienned
1 red pepper, stemmed, cored, and julienned
Crushed garlic, in the skin
I pack dry Chinese curly egg noodles, boiled according to the package directions
1 small bok choy cut into 1/2-inch slices

Steps:

  • Combine the marinade ingredients in a medium sized bowl, and soak the flank steak in the marinade for 1 hour.
  • In a hot wok over the highest heat, add 3 tablespoons of the oil and black bean sauce. Using the Chinese ladle, spread the bean sauce in the wok until nice roasted smell comes out. Add the beef and stir-fry for 2 minutes. Do not over cook! Remove the beef and set aside.
  • To the wok, add the remaining 3 tablespoons oil, the peppers, and the crushed garlic. Add the boiled noodles and the marinade for the beef and cook for 2 minutes. Add the bok choy and cook until wilted. Add the reserved beef and toss until heated through. Serve.

ASIAN NOODLES WITH PAN-SEARED FLANK STEAK



Asian Noodles with Pan-Seared Flank Steak image

Categories     Beef     Pasta     Vegetable     Marinate     Dinner     Meat     Steak     Fall     Summer     Noodle     Soy Sauce     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

1 tablespoon plus 4 teaspoons soy sauce
1 teaspoon honey
1/8 teaspoon dried crushed red pepper
1 8-ounce piece flank steak
2 tablespoons rice vinegar
1 tablespoon vegetable oil
2 teaspoons oriental sesame oil
1 1/2 teaspoons minced peeled ginger
2 garlic cloves, minced
Nonstick vegetable oil spray
1 9-ounce package fresh angel hair pasta or 9 ounces thin spaghetti
2 medium carrots, peeled, cut into matchstick-size strips
4 ounces fresh snow peas, trimmed, halved diagonally
1/3 cup thinly sliced green onions
5 tablespoons chopped fresh cilantro

Steps:

  • Mix 1 tablespoon soy sauce, honey and crushed red pepper in glass pie dish. Add flank steak; turn to coat. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning ccasionally.
  • Whisk 4 teaspoons soy sauce, rice vinegar and next 4 ingredients in large bowl for dressing.
  • Spray large nonstick skillet with nonstick spray; heat over medium heat. Add steak and cook to desired doneness, about 5 minutes per side for medium-rare. Let cool 10 minutes. Meanwhile, cook pasta in pot of boiling salted water until almost tender. Add carrots and peas; cook until vegetables and pasta are just tender, about 2 minutes. Drain. Transfer to bowl with dressing. Add onions and 4 tablespoons cilantro; toss. Season with salt and pepper. Thinly slice steak crosswise. Arrange steak atop pasta, spooning any juices over. Sprinkle with 1 tablespoon cilantro.

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