Ingredients
Method
- Prep the beef: Place the thinly sliced flank steak in a bowl and toss with cornstarch until lightly coated. This helps create a nice sear and keeps the meat tender.
- Cook the noodles: Boil noodles according to package directions until al dente. Drain immediately and rinse under cold running water to stop the cooking process. Toss with 1/2 teaspoon of neutral oil to prevent sticking. Set aside.
- Sear the steak: Heat a large skillet or wok over high heat with 1/2 tablespoon of neutral oil. Add the beef in a single layer (work in batches if necessary) and cook for 60-90 seconds per side until browned but still pink inside. The internal temperature should reach 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Remove beef from the pan and set aside on a plate.
- Sauté vegetables: In the same skillet, add remaining oil if needed. Add the sliced red bell pepper and carrots. Sauté for 2-3 minutes until slightly softened but still crisp. Stir in the blanched broccoli and cook for another minute. Remove from heat.
- Make the dressing: While the beef cooks, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and red pepper flakes in a small bowl or jar until emulsified and smooth. Taste and adjust seasoning if needed.
- Assemble the bowls: In a large serving bowl, combine the rinsed noodles, sautéed vegetables, and cooked beef. Pour the dressing over the top and toss gently to coat everything evenly.
- Serve: Divide into individual bowls. Top with sliced green onions, toasted sesame seeds, and fresh herbs. Serve immediately for best texture.
Nutrition
Notes
It’s become my go-to for when I need dinner on the table fast but don’t want takeout. The sesame-ginger dressing comes together in two minutes, and tossing everything together means no dirty pans except for the skillet. It keeps well in the fridge for three days, though I always add fresh herbs right before eating.