Name: Skirt Steak with Peanut Noodles
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 1/3 cup creamy peanut butter (not natural); 3 tablespoons fresh lime juice, plus lime wedges for serving; 1 tablespoon fish sauce; 1 to 2 teaspoons sriracha; 3 scallions, white and light green parts minced, dark green parts thinly sliced; 1/4 cup finely chopped fresh cilantro, plus leaves for topping; Freshly ground pepper; 12 ounces flat rice noodles; 1 tablespoon vegetable oil; 1 1/4 pounds skirt steak, sliced against the grain about 1/4 inch thick; 4 teaspoons low-sodium soy sauce; 2 cups broccoli slaw mix

Directions

Bring a large pot of salted water to a boil. Whisk the peanut butter and 1/4 cup hot tap water in a large bowl until smooth. Stir in the lime juice, fish sauce, sriracha, white and light green scallion parts and the cilantro. Season with salt and pepper.
Add the noodles to the boiling water and cook as the label directs. Reserve 1 cup of the cooking water, then drain.
Meanwhile, heat the vegetable oil in a large nonstick skillet over high heat. Season the steak with salt and pepper. Add half of the steak to the skillet and cook, stirring occasionally, until browned and cooked through, about 3 minutes. Transfer to a plate, return the pan to high heat and repeat with the remaining steak. Return the first batch of meat to the skillet, add the soy sauce and toss to coat.
Add the noodles and broccoli slaw to the bowl with the peanut sauce and toss well to coat, adding 1/2 cup of the reserved pasta water to thin the sauce. Add the remaining pasta water as needed, 1 tablespoon at a time.
Divide the noodles and steak among plates. Top with the scallion greens and cilantro leaves and serve with the lime wedges.

Photograph by Andrew Purcell

Skirt Steak with Peanut Noodles

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages