Beef Stir-Fry with Soba Noodles
By Judy Kim
Yields:
4
Prep Time:
20 mins
Total Time:
35 mins
Jump to recipeSee ya, Seamless.
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Ingredients
- 8 oz. soba noodles
- vegetable oil
- 1/2 lb. green beans, trimmed and cut into 1" pieces
- 3 Tbsp. soy sauce
- 2 Tbsp. brown sugar
- 1 Tbsp. rice vinegar
- 1 tsp. mustard powder
- 3 Tbsp. cornstarch, divided
- 1 lb. flank steak, thinly sliced
- kosher salt
- Freshly ground black pepper
- 2 cloves garlic, minced
- 1/2 cup chopped onion
- 1 Tbsp. grated fresh ginger
- 1/2 cup chopped green onions
Directions
- Step 1In a large pot filled with water, cook soba noodles according to package instructions. Drain noodles, reserving water, and transfer to a bowl. Drizzle with vegetable oil and toss together; set aside. Set up bowl of cold water with ice cubes. Cook green beans in soba noodle water for 2 minutes. Drain and rinse under cold water; transfer to ice bath.
- Step 2Meanwhile in a small bowl stir together soy sauce, brown sugar, rice vinegar and mustard powder. In a separate small bowl mix together 2 tablespoons cornstarch and 1/4 cup water. Set aside.
- Step 3Rinse and pat dry beef. In a mixing bowl, season with salt and pepper then toss together with remaining tablespoon cornstarch until well coated. In a large sauté pan over medium-high heat, add 2 tablespoons vegetable oil. When pan is hot but not smoking add beef and cook for 2 minutes on each side. Cook in two batches, then transfer to a plate.
- Step 4Add 1 teaspoon vegetable oil to sauté pan over medium-low heat. Cook garlic, onions and ginger for 2 minutes. Pour in sauce and stir in drained green beans and beef; increase to medium-high heat. Stir cornstarch slurry and pour into pan. Mix until everything is well coated and toss together with soba noodles. Transfer to bowls and garnish with green onions.
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