Soy-Glazed Soba Noodles with Flank Steak and Vegetables
Serving Size / Yield
- 6 oz. soba noodles (100% buckwheat is gluten-free pasta)
- 2 Tbs. cornstarch
- 1/4 C. sugar
- 1/4 C. low-sodium soy sauce (or tamari sauce for gluten-free)
- 3 Tbs. rice wine vinegar
- 2 Tbs. sesame oil
- 1 Tbs. sriracha sauce
- 2 Tbs. grated ginger
- 1 Tbs. vegetable oil, divided
- 8 oz. flank steak
- 1 C. sliced onion
- 1 C. julienned red pepper
- 2/3 C. shelled edamame
- 8 C. chopped spinach leaves
Bring a large pot of salted water to the boil. Cook the soba noodles according to package directions. Drain and reserve.
While the noodles are cooking, make the sauce by whisking together the cornstarch, sugar, soy sauce, rice wine vinegar, sesame oil, sriracha sauce, ginger and 1 cup water. Reserve.
Heat a grill pan or outdoor grill over medium high heat. Sprinkle flank steak with salt and pepper and brush with 1 tsp. of the vegetable oil. For medium rare, place steak on the grill and cook until nicely charred and also golden brown, about 2 minutes, flip and repeat on the second side. Allow the meat to rest.
Heat a large sauté pan over medium-high heat. Add the remaining 2 tsp. vegetable oil and sauté the onions and peppers until beginning to brown, about 5 minutes. Add the edamame and spinach and stir to wilt the spinach, about 1 minute. Add soba noodles and the reserved sauce. Mixture will bubble and thicken. Toss everything together. Divide between 4 bowls. Slice the meat very thinly against the grain. Arrange the meat over the top of the noodles.
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Per serving: 446 calories, 15 g total fat, 3 g saturated fat, 59 g carbohydrate, 22 g protein, 5 g dietary fiber, 448 mg sodium.