adapted from Bon Appetit
This was a fairly simple recipe, so good for a weeknight dinner, but active and total cooking time 30 minutes is just not realistic, Bon Appetit, so stop making me feel slow! I made quite a few modifications to the original recipe, which called for bok choy, soba noodles and oyster sauce, none of which were readily available at my Trader Joe's. As with most stir-fry recipes, you could substitute almost any meat or vegetables for those listed below.
2 tbsp. sliced almonds
8 oz. whole wheat spaghetti (can use soba or regular spaghetti)
1 tsp. plus 3 tbsp. vegetable oil
12 oz. flank or skirt steak
3 scallions, whites and greens chopped and separated
4 medium garlic cloves, chopped
1 tbsp. chopped fresh ginger
8 oz. baby broccoli cut into bite-size pieces (or veggie of your choice)
3 carrots, peeled, thinly sliced on a diagonal
3 tbsp. hoisin or oyster sauce
3 tbsp. soy sauce
3 tbsp. unseasoned rice vinegar (I used seasoned and it was fine)
1 tbsp. toasted sesame oil
Sriracha to taste
Cook the pasta according to package instructions and set aside.
Heat 1 tsp. oil on medium-high heat in a frying pan. Salt and pepper both sides of steak and add to hot oil. (Turn on your stove-top fan if you have one!) Cook for about 4-5 minutes on each side until steak is cooked through. Once it is cooked, remove steak from pan and let rest on a cutting board.
While the steak is resting, wipe frying pan with a towel and heat remaining vegetable oil in the same pan over medium heat. Add the garlic, ginger and scallion whites to oil and cook for about a minute before adding the rest of the vegetables (except the scallion greens).
While the vegetables cook, whisk together the soy sauce, hoisin, rice vinegar, sesame oil and half cup of water. Add the sauce to the vegetables along with the noodles, almonds and scallion greens and combine so noodles are coated with sauce.
While that is all heating through, return to your steak and slice it into narrow strips. At this point, I realized it was still a little rare for my taste, so I transferred the noodle/vegetable combination to a bowl and cooked the strips a little longer in the same pan before serving them on top of the stir-fry. Keep a bottle of sriracha close by and add to taste!