photo by Brian W Ferry
Ingredients
- 2 tablespoons sliced almonds
- 8 ounces soba (Japanese-style noodles) or spaghettini
- Kosher salt
- 1 teaspoon plus 3 tablespoons LG robust EVOO
- 12 ounces skirt or flank steak
- Freshly ground black pepper
- 2 scallions, whites and greens separated, chopped
- 4 medium garlic cloves, chopped
- 1 tablespoon grated peeled ginger
- 2 heads baby bok choy, quartered
- 1 medium carrot, peeled, thinly sliced on a diagonal
- 3 tablespoons oyster sauce
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons unseasoned rice vinegar
- 1 tablespoon LG Roasted Sesame Oil
Preparation
Preheat oven to 350°F. Spread out almonds on a small rimmed baking sheet; toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool and set aside.
Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; rinse to cool and set aside.
Heat 1 teaspoon Olive Oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook until charred in spots, about 4 minutes per side for medium-rare. Let rest 10 minutes. Thinly slice against the grain.
While steak rests, wipe out skillet and heat 3 tablespoons Olive Oil over medium heat. Add scallion whites, garlic, and ginger. Stir until softened, about 1 minute. Add bok choy and carrot. Cook, tossing occasionally, until crisp-tender, about 4 minutes.
Whisk oyster sauce, soy sauce, vinegar, sesame oil, and 1/2 cup water in a small bowl. Add to vegetables; bring to a simmer. Fold in scallion greens and reserved almonds and noodles. Serve steak with noodle stir-fry.
*adapted from an Epicurious recipe