Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Thursday, September 22, 2011

Skirt Steak and Bok Choy Stir Fry with Noodles and Broth

It has been raining non-stop where we live in NC, and rainy days are great for soups or asian broths.
A trip to the farmer's market this morning had me drooling over the baby bok choy and i decided to get some and stir fry with the skirt steak i pulled off the freezer last night. I wanted a hot broth with some noodles to go with it but couldn't find any Udon Noodles, which is what i would use for this broth and didn't have time to drive to the big city, so i cheated with a couple packages of ramen noodles. Add them to hot broth right before serving as they won't hold up as well as the udon noodles.
This whole meal will take about 20 minutes to make if your steak is already marinated and perfect for a school night.

Ingredients:
STIR-FRY:
1 small Skirt Steak, marinated for at least 2 hours and up to 24 hours. Remove from fridge an hour before cooking to get to room temperature (marinate with 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 teaspoon chopped fresh ginger, 1 teaspoon salt, 1 teaspoon pepper)
1 whole baby bok choy, top burned leaves removed, roughly chopped, mixed roots and leaves (save 1 cup of greens for the broth)
1 tablespoon sesame oil
1 teaspoon canola oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 tablespoon oyster sauce
2 carrots, cut at a angle
1 small onion, sliced
2-3 cloves of garlic, sliced
1 teaspoon chopped fresh ginger
1 tablespoon scallions, chopped




NOODLE BOWL:
Noodles of your choice, Udon is best, i used 2 packages of ramen noodles
6 cups of homemade chicken broth
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 cup bok choy leaves, roughly chopped
1/2 cup scallions, chopped

Preheat the grill to it's highest setting.
In a large frying pan or a wok, heat the sesame and canola oil. Add onions and stir for 2 minutes. Add garlic, carrots, bok choy, fresh ginger, soy sauce, rice vinegar and oyster sauce. Stir it well and cover, cook covered for 7 minutes, or until vegetables are soft, but still have a little crunch to them.
Cook marinated steak while veggies are steaming on a hot grill for 4 minutes a side for medium or longer if you prefer it well cooked. Slice steak into thin slices against the grain. Add to cooked vegetables and toss. Top with fresh scallions. Serve warm. I like adding to the bowl of noodles and broth.





For the noodles, simply heat broth until boiling. Add bok choy, vinegar and soy sauce. Cover and cook for 10 minutes until bok choy is soft. Add noodles right before serving and top with chopped scallops.



5 comments:

  1. Can I come and join you? This looks yummy.

    ReplyDelete
  2. Love how you converted ramen noodles into something so full of flavor! I'm totally craving a big bowl of soup now! :)

    ReplyDelete