- Level: Easy
- Total: 2 hr 55 min (includes marinating time)
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 596
- Total Fat
- 31 g
- Saturated Fat
- 8 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 4 g
- Sugar
- 13 g
- Protein
- 32 g
- Cholesterol
- 74 mg
- Sodium
- 1835 mg
Meal kit delivery services have increased in popularity. It’s hard to get an impromptu delivery to Drummond Ranch, so Ree likes to make her own kits, with all the ingredients measured out and ready to cook. This skirt steak version includes hearty Japanese udon noodles and aromatic sweet soy sauce, plus fragrant Chinese five-spice powder. It’s perfect for anyone with a busy lifestyle.
- Level: Easy
- Total: 2 hr 55 min (includes marinating time)
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 596
- Total Fat
- 31 g
- Saturated Fat
- 8 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 4 g
- Sugar
- 13 g
- Protein
- 32 g
- Cholesterol
- 74 mg
- Sodium
- 1835 mg
Ingredients
Directions
- Bring a large pot of water to a boil. Cook the noodles according to the package instructions. Drain and rinse with cold water. Place in a resealable plastic bag with 1 tablespoon sesame oil. Seal and toss to coat. Set aside.
- Make a marinade by adding the soy sauce, sherry, honey, ginger, crushed red pepper, garlic, salt, pepper and remaining 2 tablespoons sesame oil to a mason jar. Place the lid on top and shake to combine.
- Add the steak to a resealable plastic bag or shallow container.
- Reserve 1/3 cup marinade in a bowl or container, then pour the rest over the steak and toss. Place on a sheet tray.
- Mix the five-spice, garlic and onion powders in a small container, plus a pinch each of salt and pepper. Cover and set aside.
- Bag the zucchini and peppers together, and bag the green onions on their own. Place on the tray with the steak, along with the reserved marinade, noodles, the lime and the spice mix. Place the tray in the refrigerator for at least 2 hours, or up to overnight if you can.
- When ready to cook, heat a grill or grill pan over medium-high heat. Grill the steak to desired doneness, 4 to 5 minutes per side for medium-rare. Remove to let rest.
- Toss the zucchini and peppers in a couple tablespoons olive oil and sprinkle with the seasoning blend. Grill, flipping as needed, until tender and lightly charred, 5 to 6 minutes. Remove and set aside.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a nonstick skillet over medium heat. Add the noodles and cook until they are slightly crisp, 3 to 4 minutes. Deglaze the pan with the reserved marinade and toss to coat. Garnish with the green onions.
- Slice the steak against the grain. Add the vegetables to the board and squeeze the lime over the top. Drizzle the steak and vegetables with the sweet soy and serve with the noodles on the side.
