Lunch: Beef Stir-Fry with Soba Noodles

Recipe by Judy Kim See ya, Seamless.

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 garlic cloves, minced
1/2 c. chopped onion
1 tbsp. grated fresh ginger
1/2 c. chopped scallions

Instructions

In a large pot filled with water, cook soba noodles according to package instructions. Drain noodles (but reserve 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.
Meanwhile 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.
Rinse and pat dry beef. In a mixing bowl season with salt and black pepper; toss together with 2 tablespoons cornstarch until well coated. In a large sauté pan over medium-high 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.
Add 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 serve with scallion garnish.

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