Usually, when I have leftover flank steak, I make fajitas and or steak sandwiches but lately I have been obsessed with Asian food. I can't seem to get enough. So I was excited to use up the remaining steak from Friday night's dinner in this Soba Noodle, Steak and Vegetable Stir Fry Bowl. It was also the perfect meal for a Saturday night because I had been out shopping all day and didn't roll through the door until almost 8:00pm. Starving and worn out, I was so happy I had something this easy, healthy, and delicious for dinner.
Soba Noodle and Steak Stir Fry Bowl
soba noodles
left over steak or chicken (sliced)
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 carrot, shaved into long ribbons
1/2 cup cabbage, shredded
1 yellow pepper, thinly sliced
1 green onion, sliced
1/4 cup soy sauce
1 teaspoon hot Asian chili sauce
2 tablespoons rice vinegar
dash toasted sesame oil
chopped fresh cilantro
Cook, drain and rinse soba noodles according to the directions on the package. In a large skillet or wok heat several tablespoons of canola oil and add garlic and ginger. Cook until fragrant, but do not burn. Add vegetables and stir fry until softened. Add beef or chicken and noodles and cook until heated through. Add soy sauce, vinegar, hot sauce and sesame oil. Turn heat to low and warm through for approximately 5 minutes. Serve with chopped fresh cilantro and green onion.
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