Recipe courtesy of Daisuke Utagawa

Asian Flank Steak with Fried Chinese Noodles with Peppers

  • Level: Easy
  • Yield: 4 servings
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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


  1. Combine the marinade ingredients in a medium sized bowl, and soak the flank steak in the marinade for 1 hour.
  2. 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.
  3. 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.
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