Steak and Soba Stir-Fry

Ingredients

• 2 tablespoons almonds sliced
• 2 heads baby bok choy quartered
• 4 servings pepper black freshly ground
• 1 medium carrots peeled thinly sliced
• 12 ounces flank steak 
• 4 medium garlic clove chopped
• 1 tablespoon ginger grated peeled
• 4 servings kosher salt 
• 3 tablespoons soy sauce reduced-sodium
• 3 tablespoons oyster sauce 
• 2  spring onion separated chopped
• 1 tablespoon sesame oil toasted
• 8 ounces soba noodles (japanese-style
• 3 tablespoons rice vinegar 
• 1 teaspoon vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• pot

Directions

1. Preheat oven to 350°F.
2. Spread out almondson a small rimmed baking sheet; toast,tossing occasionally, until golden brown,8-10 minutes.
3. Let cool and set aside.
4. Cook noodles in a large pot of boilingsalted water, stirring occasionally, until aldente.
5. Drain; rinse to cool and set aside.
6. Heat 1 teaspoon vegetable oil in a large skilletover medium-high heat. Season steak withsalt and pepper and cook until charredin spots, about 4 minutes per side formedium-rare.
7. Let rest 10 minutes. Thinlyslice against the grain.
8. While steak rests, wipe out skillet andheat 3 tablespoons vegetable oil over mediumheat.
9. Add scallion whites, garlic, and ginger.Stir until softened, about 1 minute.
10. Add bokchoy and carrot. Cook, tossing occasionally,until crisp-tender, about 4 minutes.
11. Whisk oyster sauce, soy sauce, vinegar,sesame oil, and 1/2 cup water in a small bowl.
12. Add to vegetables; bring to a simmer. Foldin scallion greens and reserved almondsand noodles.
13. Serve steak with noodle stir-fry.
14. Per serving: 570 calories, 22 g fat, 6 g fiber
15. Bon Appétit