Ingredients
4
4 servings
- •½ cup low-sodium soy sauce
- •⅓ cup vegetable oil
- •⅓ cup brown sugar
- •1 tablespoon minced ginger
- •½ teaspoon garlic powder
- •2 pounds flank steak
- •1 (10 ounce) package dried Japanese udon noodles
- •6 ounces snow peas
- •1 cup broccoli florets
- •1 tablespoon mirin (Japanese sweet wine)
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.
Nutritional Facts
Per 4 servings
- Calories: 660
- Carbohydrate: 62g
- Fat: 29g
- Fiber: 2g
- Protein: 36g
- Sugar: 15g
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