Steak and Soba Noodles
1 flank steak
1⁄2 tbsp. sea salt
1⁄2 tbsp. ground black pepper
5 tbsp. olive oil
1 tsp. ginger, peeled and minced
3 cloves garlic, minced
4 scallions, chopped
1 onion, peeled and sliced
1⁄2 red pepper, seeded and sliced
3 baby bok choy, chopped
1⁄2 carrot, peeled and sliced
9 oz. soba noodles, cooked
2 tbsp. oyster sauce
1⁄4 tsp. sesame oil
- Season the flank steak with sea salt and black pepper. Cut into 2 or 3 pieces to fit into the bottom of the pan.
- Place the Copper Chef on high heat. When the pan is hot, add 2 tbsp. olive oil. Sear the steak until desired temperature or about 130o F. Remove steak and set aside to rest.
- Add the rest of the olive oil. Sauté the ginger, garlic, scallions, and vegetables on medium-high heat until tender. Lower the heat to medium. Add the noodles. Toss with the oyster sauce and sesame oil.
- Slice the flank steak thin. Serve with soba noodles.
Eric’s Tip: Cook the flank steak until it is a bit more rare than you want it to be at the end because it will continue to cook after it’s set aside. If it suits your taste, this recipe really benefits from a medium-rare result at the end of the process.