Servings
4
Prep time
15 min
Marinate
4 hrs+
Cook time
44 min
Ingredients — 4 servings
| Ingredient | Quantity | Unit |
|---|---|---|
| Low-sodium soy sauce | ½ | cup |
| Vegetable oil | ⅓ | cup |
| Brown sugar | ⅓ | cup |
| Fresh ginger, minced | 1 | tbsp |
| Garlic powder | ½ | tsp |
| Flank steak | 2 | lb |
| Dried Japanese udon noodles | 10 | oz |
| Snow peas | 6 | oz |
| Broccoli florets | 1 | cup |
| Mirin (Japanese sweet rice wine) | 1 | tbsp |
Directions
1
Marinate the steak. Whisk together the soy sauce, vegetable oil, brown sugar, ginger, and garlic powder in a large bowl. Pierce the flank steak all over with a fork to help the marinade penetrate, then submerge it in the mixture. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for the deepest flavor.
2
Cook the noodles. Bring a large pot of salted water to a rolling boil. Add the udon noodles and cook, stirring occasionally, until tender but still with a little bite — about 13 to 14 minutes. Drain and set aside.
3
Sear the steak. Heat a large skillet over high heat until very hot. Lift the steak from the marinade — reserve the marinade — and sear for about 2 minutes per side until deeply browned on the outside.
4
Finish on the grill. Preheat a grill to medium heat and lightly oil the grate. Grill the steak, basting with half of the reserved marinade, until it reaches an internal temperature of 140°F (60°C) for medium or 150°F (65°C) for medium-well — at least 10 minutes per side. Rest for a few minutes, then slice thinly against the grain.
5
Cook the vegetables and noodles. Add the remaining marinade, snow peas, broccoli florets, and mirin to the same skillet over medium-high heat. Stir-fry for about 2 minutes until the vegetables are just tender. Add the drained noodles and toss well to coat everything in the sauce.
6
Assemble and serve. Divide the noodle and vegetable mixture between four bowls. Lay the sliced steak on top and serve immediately.
Cook's notes
Don't overcook the steak
Flank steak is at its most tender and juicy at medium-rare to medium. Cooking beyond that causes the muscle fibers to tighten and the meat becomes noticeably tougher to chew — a thermometer is your best friend here.
Always slice against the grain
Flank steak has very pronounced muscle fibers running in one direction. Slicing perpendicular to those fibers shortens them and makes every bite dramatically more tender. Look closely at the surface of the meat to identify the grain before cutting.
Marinate overnight for best results
Four hours is the minimum but overnight is where the magic happens — the soy, ginger, and brown sugar have time to fully penetrate the meat and caramelize beautifully on the grill. Start the marinade the evening before for an easy next-day dinner.
Nutrition per serving
| Nutrient | Amount | Nutrient | Amount |
|---|---|---|---|
| Calories | 660 kcal | Saturated fat | 7 g |
| Protein | 36 g | Cholesterol | 51 mg |
| Total carbohydrate | 62 g | Sodium | 1621 mg |
| Dietary fiber | 2 g | Calcium | 74 mg |
| Total sugars | 15 g | Vitamin C | 46 mg |
| Total fat | 29 g | Potassium | 624 mg |
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