Asian Flank Steak with Fried Chinese Noodles with Peppers

4 servings
  • Marinade:
  • 3 tablespoons soy sauce
  • 3 tablespoons mirin
  • 6 tablespoons water
  • 2 teaspoons sesame oil
  • 1 teaspoon dried chili peppers
  • 2 tablespoons chopped fresh lemongrass
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, smashed
  • 2 tablespoons chopped green onion
  • 1 teaspoon sesame seeds
  • 1/2 pound flank steak, cut into 1/2-inch thick slices against the grain
  • Other Ingredients:
  • 3 tablespoons olive oil, plus 3 tablespoons
  • 2 tablespoons Chinese black bean sauce
  • 1 green pepper, stemmed, cored, and julienned
  • 1 yellow pepper, stemmed, cored, and julienned
  • 1 red pepper, stemmed, cored, and julienned
  • Crushed garlic, in the skin
  • I pack dry Chinese curly egg noodles, boiled according to the package directions
  • 1 small bok choy cut into 1/2-inch slices
  • Combine the marinade ingredients in a medium sized bowl, and soak the flank steak in the marinade for 1 hour.

  • In a hot wok over the highest heat, add 3 tablespoons of the oil and black bean sauce. Using the Chinese ladle, spread the bean sauce in the wok until nice roasted smell comes out. Add the beef and stir-fry for 2 minutes. Do not over cook! Remove the beef and set aside.

  • To the wok, add the remaining 3 tablespoons oil, the peppers, and the crushed garlic. Add the boiled noodles and the marinade for the beef and cook for 2 minutes. Add the bok choy and cook until wilted. Add the reserved beef and toss until heated through. Serve.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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