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Friday, April 23, 2010

Marinated Flank Steak & Noodle Bowl

I found the starting point of this recipe in EveryDay with Rachel Ray.  The marinated flank steak was one of the reader submitted 5 ingredient recipes.  We had some flank steak in the freezer, waiting to get used and a giant bottle of teriyaki sauce that Zach had leftover from making beef jerky.  I wanted to turn it into a quick and easy meal though.  We marinated the meat that morning and let it sit in the fridge all day soaking up yummy flavors.  Then, I cooked a package of ramen noodles, minus the seasonings, and drained them.  I LOVE ramen noodles.  If I was still single I'd eat them at least once a week.  I love them not as a soup, but boiled up and then tossed with butter and hot sauce.  I even love them dry, just crack into pieces and eat like crackers, except messier.  I think they are great.  So, they were my first choice in the base for my teriyaki steak noodle bowl.  We also just cooked up a frozen bag of broccoli and carrots and mixed that in too.  It turned out pretty delicious!

Marinated Flank Steak & Noodle Bowl
adapted from EveryDay with Rachel Ray
Serves 4

½ cup bottled teriyaki sauce 
1/4 cup soy sauce 
4 cloves garlic, chopped 
1 pound flank steak 
1/4 cup spicy brown mustard 
2 packages Ramen Noodles, seasoning discarded
1 package frozen broccoli and carrot mix (or any other veggies you desire)
2 scallions, sliced
Soy sauce

  • In a bowl, combine the teriyaki sauce, soy sauce and garlic. 
  • Make 1/4-inch-deep cuts about 1/2 inch apart on both sides of the steak, cutting diagonally across the grain. Rub both sides with the mustard and place the steak in a large plastic bag, then pour in the marinade. Refrigerate for up to 3 hours, turning occasionally. 
  • Preheat the broiler and line a shallow pan with foil. Also set a pot of water on to boil for the ramen noodles and prepare veggies as directed on package.
  • Broil steak for 6 minutes on each side for medium-rare, basting once on each side with remaining marinade. Let rest before slicing across the grain.
  • Cook the ramen noodles for 3 minutes, draining away water.  Toss noodles with a splash or tow of soy sauce, then top with sliced steak and veggies.

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