A delicious combination of Asian flavors infused in lean meat vegetables and Japanese noodles So comforting you wont even know this was lowfat
Prep Time
4 hrs
Dificult
Medium
Servings
4 hrs 59 mins
Ingredients
Instructions
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.
Cook's Note:
Flank steak is best when served medium or medium-well. Medium-rare will be too tough to chew.
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