Soy-Marinated Flank Steak with Soba Noodles

• servings: 4 servings
• active time: 35

Ingredients

3 tablespoons reduced-sodium soy sauce, divided

2 tablespoons lime juice

1 tablespoon packed brown sugar

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

1 pound flank steak, trimmed and sliced crosswise into 1/2-inch strips (see Tip)

8 ounces buckwheat soba noodles

1 12-ounce package broccoli slaw

1 tablespoon toasted sesame oil

1 tablespoon sesame seeds, toasted

1 tablespoon peanut oil, divided

Directions

1. Combine 2 tablespoons soy sauce, lime juice, brown sugar, garlic and ginger in a large sealable plastic bag. Add steak, turn to coat and let marinate at room temperature for 30 minutes or refrigerate for up to 8 hours.

2. Meanwhile, bring a large pot of water to a boil. Add noodles and cook, stirring occasionally, according to package instructions, adding broccoli slaw to the pot during the last minute of cooking. Drain and rinse with cold water. Transfer to a bowl and toss with sesame oil, sesame seeds and the remaining 1 tablespoon soy sauce.

3. Heat 1 1/2 teaspoons peanut oil in a flat-bottom carbon-steel wok or large cast-iron skillet over high heat. Remove half of the steak from the marinade and cook, stirring frequently, until desired doneness, 2 to 4 minutes. Reduce the heat to medium-high and repeat with remaining 1 1/2 teaspoons peanut oil and the remaining steak. Serve the steak with the noodles.

Notes

If you have a little extra time before dinner, put the steak in the freezer for about 20 minutes to help make it easier to slice thinly.