Name: Soba Noodle Salad Bowl with Steak, Bok Choy, Broccoli Slaw & Ginger
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 9 baby bok choy; 1 ½ (340 g) pkgs broccoli slaw; 1 small pkg fresh mint; 3 (2 ½ cm) pieces ginger root; 1 ½ limes; 1 ½ bunches radish; 425 g soba (buckwheat) noodles; 1.02 kg striploin (New York strip) steak; black pepper; chili-garlic sauce; salt; soy sauce; toasted sesame oil

Soba Noodle Salad Bowl with Steak, Bok Choy, Broccoli Slaw & GingerSoba Noodle Salad Bowl with Steak, Bok Choy, Broccoli Slaw & Ginger — a 45-minute dinner recipe with 13 ingredients, serving 6.Ingredients

9 baby bok choy

1 ½ (340 g) pkgs broccoli slaw

1 small pkg fresh mint

3 (2 ½ cm) pieces ginger root

1 ½ limes

1 ½ bunches radish

425 g soba (buckwheat) noodles

1.02 kg striploin (New York strip) steak

black pepper

chili-garlic sauce

salt

soy sauce

toasted sesame oil

Instructions

Fill a large pot about halfway with hot water (from the tap); add salt, cover with a lid, and bring to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the water in the pot is boiling, add the noodles. Cook noodles according to package directions, about 5 minutes. Once done, drain and rinse thoroughly under cold water.

Meanwhile, zest and juice limes into a large bowl.

Peel and mince ginger. Add to the bowl with the lime juice along with soy sauce, chili-garlic sauce, and oil. Stir to combine the dressing and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a large plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate and set aside to rest, about 5 minutes. (Reserve skillet with cooking juices for later use.)

While the steak is cooking, trim and cut bok choy in half lengthwise.

Return skillet (with cooking juices) to medium-high heat. Working in batches if necessary, add bok choy, salt, and pepper; cook, flipping occasionally, until tender, 5-6 minutes. Remove from heat.

Meanwhile, trim and thinly slice radishes. Add to the bowl with the dressing.

Pick mint leaves off the stems; discard stems and mince the leaves. Add half to the bowl along with the cooled noodles and broccoli slaw. Toss to combine the noodle salad. (Reserve remaining mint for serving.)

Thinly slice steak against the grain.

To serve, divide noodle salad between bowls; top with steak and bok choy. Sprinkle with reserved mint and enjoy!

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