Best 3 Asian Flank Steak With Fried Chinese Noodles With Peppers Recipes

Indulge in the harmonious fusion of Asian flavors with our tantalizing Asian flank steak and its delightful accompaniments. Embark on a culinary journey that begins with our star dish, the Asian flank steak, marinated in a delectable blend of soy sauce, ginger, garlic, and sesame oil. Savor the tender, juicy steak cooked to perfection, releasing an explosion of savory flavors in every bite. As a delightful complement, prepare a vibrant stir-fry of crunchy bell peppers, aromatic scallions, and a touch of heat from chili flakes.

To elevate your dining experience further, craft a batch of delectable fried Chinese noodles, infused with the essence of soy sauce and sesame oil. The crispy texture of the noodles, combined with their savory taste, creates a harmonious balance against the tender steak and crisp vegetables. Don't forget to serve these culinary creations alongside a refreshing cucumber salad, adding a refreshing crunch and a pop of coolness to the meal. This article offers a comprehensive guide to preparing each dish, ensuring that every element of your meal is crafted with precision and care. Embark on this culinary adventure and savor the symphony of flavors that await you.

Here are our top 3 tried and tested recipes!

ASIAN FLANK STEAK WITH FRIED CHINESE NOODLES WITH PEPPERS

Asian Flank Steak with Fried Chinese Noodles with Peppers image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 19

Ingredients

3 tablespoons soy sauce
3 tablespoons mirin
6 tablespoons water
2 teaspoons sesame oil
1 teaspoon dried chili peppers
2 tablespoons chopped fresh lemongrass
1 tablespoon grated fresh ginger
2 cloves garlic, smashed
2 tablespoons chopped green onion
1 teaspoon sesame seeds
1/2 pound flank steak, cut into 1/2-inch thick slices against the grain
3 tablespoons olive oil, plus 3 tablespoons
2 tablespoons Chinese black bean sauce
1 green pepper, stemmed, cored, and julienned
1 yellow pepper, stemmed, cored, and julienned
1 red pepper, stemmed, cored, and julienned
Crushed garlic, in the skin
I pack dry Chinese curly egg noodles, boiled according to the package directions
1 small bok choy cut into 1/2-inch slices

Steps:

Combine the marinade ingredients in a medium sized bowl, and soak the flank steak in the marinade for 1 hour.
In a hot wok over the highest heat, add 3 tablespoons of the oil and black bean sauce. Using the Chinese ladle, spread the bean sauce in the wok until nice roasted smell comes out. Add the beef and stir-fry for 2 minutes. Do not over cook! Remove the beef and set aside.
To the wok, add the remaining 3 tablespoons oil, the peppers, and the crushed garlic. Add the boiled noodles and the marinade for the beef and cook for 2 minutes. Add the bok choy and cook until wilted. Add the reserved beef and toss until heated through. Serve.

SPICY SICHUAN BEEF STIR-FRY

Spicy Sichuan Beef Stir-Fry image

This beef and vegetable stir-fry takes its cues from dry fried Sichuan beef, which calls for browning strips of beef over high heat to ensure juicy, flavorful meat. Hot cherry peppers and spicy black bean sauce give this dish its fire, but you can use sweet black bean sauce for a mellower version. To get closer to the original dish, seek out Sichuan peppercorns.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound flank steak, halved lengthwise and thinly sliced against the grain
2 tablespoons low-sodium soy sauce
2 teaspoons cornstarch
1 English cucumber, peeled, halved lengthwise, seeded and cut into 3/4-inch chunks
2 stalks celery, chopped, plus celery leaves for topping
3 tablespoons Asian black bean sauce
4 pickled hot cherry peppers, chopped, plus 2 tablespoons brine
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon mixed peppercorns
4 cups cooked jasmine rice

Steps:

Toss the steak with 1 tablespoon soy sauce and 1 teaspoon cornstarch in a large bowl. Combine the cucumber and celery in a separate bowl; set aside.
Stir the black bean sauce with the remaining 1 tablespoon soy sauce and 1 teaspoon cornstarch, the cherry pepper brine and 1/4 cup water in a small bowl; set aside.
Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the cucumber-celery mixture and cook, undisturbed, 1 minute. Toss and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Transfer to a bowl.
Heat the remaining 1 tablespoon oil in the same skillet. Add the steak in a single layer. Cook until browned on the bottom, about 1 minute. Toss and continue cooking, stirring, until just a few pink spots remain, 1 more minute. Add the garlic, ginger and peppercorns and cook, stirring, until the meat is cooked through, 1 to 2 more minutes. Add the black bean sauce mixture and cherry peppers and bring to a boil. Cook until glossy, about 1 minute. Toss in the cucumbers and celery.
Serve the stir-fry over rice. Top with celery leaves.

Nutrition Facts : Calories 480, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 74 milligrams, Sodium 1,810 milligrams, Carbohydrate 49 grams, Fiber 2 grams, Protein 30 grams, Sugar 4 grams

ASIAN NOODLES WITH PAN-SEARED FLANK STEAK

Asian Noodles with Pan-Seared Flank Steak image

Categories Beef Pasta Vegetable Marinate Dinner Meat Steak Fall Summer Noodle Soy Sauce Bon Appétit Dairy Free Peanut Free Tree Nut Free Kosher

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

1 tablespoon plus 4 teaspoons soy sauce
1 teaspoon honey
1/8 teaspoon dried crushed red pepper
1 8-ounce piece flank steak
2 tablespoons rice vinegar
1 tablespoon vegetable oil
2 teaspoons oriental sesame oil
1 1/2 teaspoons minced peeled ginger
2 garlic cloves, minced
Nonstick vegetable oil spray
1 9-ounce package fresh angel hair pasta or 9 ounces thin spaghetti
2 medium carrots, peeled, cut into matchstick-size strips
4 ounces fresh snow peas, trimmed, halved diagonally
1/3 cup thinly sliced green onions
5 tablespoons chopped fresh cilantro

Steps:

Mix 1 tablespoon soy sauce, honey and crushed red pepper in glass pie dish. Add flank steak; turn to coat. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning ccasionally.
Whisk 4 teaspoons soy sauce, rice vinegar and next 4 ingredients in large bowl for dressing.
Spray large nonstick skillet with nonstick spray; heat over medium heat. Add steak and cook to desired doneness, about 5 minutes per side for medium-rare. Let cool 10 minutes. Meanwhile, cook pasta in pot of boiling salted water until almost tender. Add carrots and peas; cook until vegetables and pasta are just tender, about 2 minutes. Drain. Transfer to bowl with dressing. Add onions and 4 tablespoons cilantro; toss. Season with salt and pepper. Thinly slice steak crosswise. Arrange steak atop pasta, spooning any juices over. Sprinkle with 1 tablespoon cilantro.

Tips:

To save time, use pre-cooked Chinese egg noodles or rice noodles.
If you don't have flank steak, you can use skirt steak or hanger steak instead.
For a spicier dish, add more chili peppers or sriracha sauce.
If you don't have a wok, you can use a large skillet or Dutch oven.
Be sure to heat the wok or skillet over high heat before adding the oil.
Don't overcrowd the wok or skillet when cooking the steak or noodles. Cook them in batches if necessary.
Serve the dish immediately with rice, noodles, or your favorite sides.

Conclusion:

This Asian flank steak with fried Chinese noodles and peppers is a delicious and easy-to-make dish that is perfect for a quick and healthy weeknight meal. The steak is tender and flavorful, and the noodles are perfectly fried and tossed with a savory sauce. The peppers add a pop of color and flavor to the dish. This dish is sure to please everyone at your table.