Finally a return to food! It feels like ages since I have gotten the chance to make something worth writing about. I made Asian Noodles with Steak and Snow Peas this past weekend for Aaron and myself and it won rave reviews from both of us. Aaron even dropped by my apartment by surprise Sunday for high def football and leftovers, and Aaron is not a fan of the leftover. I cannot recall where the recipe came from, so apologies to wherever I found it.
First of all, this dish is as simple as making spaghetti with meat sauce, but far more unique and flavorful. The steak is tender and flavorful, the snow peas add nice crunch and the peanuts cut through the flavors with a pleasant taste. I do not think the soba noodles are as dry as Italian-style noodles, so I did not notice the absence of a sauce. Nice combination of flavors I would not have naturally put together. A meal worth repeating.
First of all, this dish is as simple as making spaghetti with meat sauce, but far more unique and flavorful. The steak is tender and flavorful, the snow peas add nice crunch and the peanuts cut through the flavors with a pleasant taste. I do not think the soba noodles are as dry as Italian-style noodles, so I did not notice the absence of a sauce. Nice combination of flavors I would not have naturally put together. A meal worth repeating.
Asian Noodles with Steak and Snow Peas
coarse salt and ground black pepper
8 oz. soba (Japanese buckwheat noodles)
1.5 lb. skirt steak, cut in half or thirds if too large to fit in skillet
1 lb. snow peas, stem ends removed
2 Tb. soy sauce
1/4 cup unsalted peanuts, chopped
In a pot of boiling salted water, cook noodles until al dente, about 7 minutes. Drain; set aside.
Heat a large skillet over medium-high heat. Season steak with salt and pepper. Cook (in batches if necessary), turning once, until medium rare, about 2 to 6 minutes per side. Transfer steak to a cutting board, and loosely tent with aluminum foil (reserve skillet juices).
Add snow peas to skillet and toss with juices. Cook on medium-high tossing occasionally, until crisp-tender, 2 to 3 minutes. Add noodles, soy sauce and 2 tablespoons water, cook until warmed through, about 20 seconds. Transfer to serving bowls. Slice steak thinly; place on top of noodles, and add any accumulated juices. Scatter with peanuts and serve.
coarse salt and ground black pepper
8 oz. soba (Japanese buckwheat noodles)
1.5 lb. skirt steak, cut in half or thirds if too large to fit in skillet
1 lb. snow peas, stem ends removed
2 Tb. soy sauce
1/4 cup unsalted peanuts, chopped
In a pot of boiling salted water, cook noodles until al dente, about 7 minutes. Drain; set aside.
Heat a large skillet over medium-high heat. Season steak with salt and pepper. Cook (in batches if necessary), turning once, until medium rare, about 2 to 6 minutes per side. Transfer steak to a cutting board, and loosely tent with aluminum foil (reserve skillet juices).
Add snow peas to skillet and toss with juices. Cook on medium-high tossing occasionally, until crisp-tender, 2 to 3 minutes. Add noodles, soy sauce and 2 tablespoons water, cook until warmed through, about 20 seconds. Transfer to serving bowls. Slice steak thinly; place on top of noodles, and add any accumulated juices. Scatter with peanuts and serve.
1 comment:
this sounds good - I wish Jeremy liked snow peas!
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