63. Noodles with Flank Steak and Bok Choy

63 - Noodles with Flank Steak and Bok ChoySteak and noodle salad with a gingery dressing

Prep to plate time: 30 min
Serves: 4


  • 1 lbs Flank Steak or Skirt Steak
  • 1/2 lbs Cremini Mushrooms
  • 1 lbs Bok Choy
  • 12 oz Chinese Egg Noodles
  • 1 clove Garlic
  • 1 Tbsp fresh Ginger
  • 2 Green Onions
  • 2 Tbsp Chinese fermented Black Bean Sauce
  • 1 Tbsp Shaoxing Wine (or Mirin or Rice Vinegar)
  • 1/2 cup Chicken Broth
  • Vegetable Oil


  1. PREP: remove stems from cremini mushrooms (or slice if other type of mushrooms)
  2. PREP: trim ends of bok choy. Mince garlic. Peel and mince garlic. Thinly slice green onions
  3. Bring a large pot of water to boil over high heat
  4. Heat a large cast-iron grill pan on medium-high and when hot, brush 1 Tbsp of oil then add steak
  5. Cook steak until browned on bottom, about 5 min. Flip and then cook for 5 min longer (should register 125°F on instant read thermometer). Transfer to a plate and set aside
  6. Add mushrooms to pan and cook until lightly browned and tender, about 3 min, then set aside
  7. Brush pan with 1 Tbsp of oil then add bok choy and cook until leaves wilt and stems become tender, about 2 min per side. Turn off heat and set aside
  8. In a separate medium saucepan heat 1 Tbsp oil over medium heat and add garlic, ginger and green onions. Cook while stirring until fragrant, about 30 sec
  9. Stir black bean sauce, rice wine and chicken broth. Bring to a simmer and cook until thickened, about 2 min
  10. Add noodles to boiling water and cook according to directions, taking care to not cook too long. Drain in colander
  11. Cut steak against the grain into 1/2″ thick slices
  12. PLATE: divide noodles among 4 large bowls. Spoon 2 Tbsp of sauce over noodles. Divide the steak, mushrooms and bok choy amongst the bowls. Drizzle remaining sauce on top and serve immediately

Inspired by: Serious Eats

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