Spacer Asian Noodles with Pan-Seared Flank Steak
  | Asymmetry | Cooking | Asian Noodles with Pan-Seared Flank Steak |



Do take note of the marinating time here. I am uncertain about the use of cooking spray in this recipe; it resulted in considerably more searing than I expected—of the pan, not the steak. The food was great, though. I made it with bean thread noodles, which seemed more appropriate than the capellini called for.

1 Tbsp plus 4 tsp soy sauce
1 tsp honey
1/8 tsp dried crushed red pepper
1 8-ounce piece flank steak

2 Tbsp rice vinegar
1 Tbsp vegetable oil
3 tsp sesame oil
1 1/2 tsp minced peeled ginger
2 minced garlic cloves

Nonstick vegetable oil spray
1 9-ounce package fresh angel hair pasta or thin spaghetti
2 medium carrots, peeled and cut into matchsticks
4 ounces fresh snow peas, trimmed, halved diagonally
1/3 cup thinly sliced green onions
5 Tbsp chopped fresh cilantro


  1. Mix 1 Tbsp soy sauce, honey, and crushed red pepper in glass dish. Add steak; turn to coat. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning occasaionally.
  2. Whisk 4 tsp soy sauce, rice vinegar, and next 4 ingredients in large bowl for dressing.
  3. Spray large nonstick skillet with nonstick spray; heat over medium heat. Add steak and cook to desired doneness, about 5 minutes per side for medium-rare. Let cool ten minutes.
  4. Meanwhile, cook pasta in pot of boiling salted water until almost tender. Add carrots and peas; cook until vegetables and pasta are just tender, about 2 minutes. Drain.
  5. Transfer pasta and vegetables to bowl with dressing. Add onions and 4 Tbsp cilantro; toss. Season with salt and pepper.
  6. Thinly slice steak crosswise. Arrange steak atop pasta, spooning any juices over. Sprinkle with remaining cilantro.

Serves 4

Bon Appetit, issue unknown.

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