The deep flavor of flat iron steak works really well with the umami-rich soy sauce and sesame oil featured in this dish. If you can’t find flat iron, substitute rib-eye.
This recipe is a staple in my repertoire and I’ve tweaked it over the years. I cook the meat as written but I’ve changed the way I do the noodles. Instead of the dry soba noodles, I pick up fresh yaki soba in the cold case at the market. I also chop up a whole bunch of veggies, depending on what’s available — cabbage, carrot, red bell pepper, scallions, bok choy, zucchini, asparagus — and stir fry the veggies with a little garlic and ginger while the meat is resting and the sauce is boiling down. When the veggies are almost done, I add the fresh noodles and a scoop or two of sauce and heat through. Microgreen sprouts are a nice addition after the noodles are off the heat. Plate the noodle/veggie mix, slice the meat and fan on top, sprinkle with sesame, and voila — a one dish meal that never fails to impress!
Easy to make and tasty! I used lite soy sauce and cut the quantities a bit as I only had a 12oz flat iron.
I left off the edamame and added red and orange bell peppers instead and my family LOVED this! I will totally incorporate this into my weeknight rotation.
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