Noodles with Flank Steak, Bok Choy, and Black Bean Sauce

Ingredients

serves Serves 4, active time 20 minutes, total time 20 minutes

• 3 tablespoons canola oil, divided
• 1 garlic clove, minced (about 1 teaspoon)
• 1 tablespoon fresh ginger, minced
• 2 scallions, ends trimmed, thinly sliced
• 2 tablespoons Chinese fermented black bean sauce
• 1 tablespoon Shaoxing wine
• 1/2 cup homemade or store-bought low sodium chicken broth
• 1 pound flank steak or skirt steak
• 1 pound bok choy, ends trimmed
• 1/2 pound cremini mushrooms, stems removed
• 12 ounces Chinese egg noodles
• Chili oil (optional)

Procedures

1. Bring a large pot of water to a boil over high heat. While the water warms up, season flank steak with salt on both sides. Heat a large cast-iron grill pan over medium-high heat. When hot, brush with a tablespoon of canola oil and add the steak. Cook until nicely browned on the bottom, 4 to 5 minutes. Flip and cook until steak registers 125°F on an instant read thermometer, 4 to 5 minutes longer. Transfer to a large plate and set aside to rest.
   
2. Add mushroom caps and cook until lightly browned on both sides and tender, 2 to 3 minutes per side. Season with salt and set aside. Brush pan with another tablespoon of canola oil if necessary. Add bok choy leaves and cook until leaves wilt and stems brown and become tender, 1 to 2 minutes per side. Turn off heat an set aside. Season bok choy with salt
   
3. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add garlic, ginger, and scallions and cook, stirring, until fragrant, 30 seconds to 1 minute. Add black bean sauce, rice wine, and chicken broth and stir until combined. Bring to a simmer and cook until thickened, about 2 minutes.
   
4. Add noodles to the boiling water and cook according directions on the packaging. Drain in a colander and then divide the noodles between four large bowls. Spoon over a couple tablespoons of the sauce. Cut the flank steak against the grain into 1/2-inch thick slices. Divide the steak slices, mushrooms, and bok choy between the four bowls. Drizzle on more of the sauce and some chili oil (optional). Serve immediately.

Peanut Chicken and Chinese Egg Noodles with Baby Bok Choy and Baby Corn

 

Ingredients

serves Serves 4, active time 20 minutes, total time 1 hour

• 2 tablespoons coconut or olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 1 teaspoon minced fresh ginger
• 3 boneless, skinless chicken breasts, cut into 1-inch cubes (about 20 ounces)
• Kosher salt and freshly ground black pepper
• 1 cup homemade or store-bought low sodium chicken stock
• 2 cups coconut milk
• 3 tablespoons soy sauce
• 2 teaspoons white wine vinegar
• 1/3 cup creamy peanut butter
• 4 heads baby bok choy, halved lengthwise
• 1/2 cup fresh or canned baby corn
• 1 tablespoon juice from 1 lime
• 1 pound fresh or dried Chinese egg noodles, cooked
• 2 tablespoons fresh basil, torn

Procedures

1. Heat the oil in a deep-sided sauté pan over medium heat. Add the onions, garlic and ginger and cook, stirring, until the mixture begins to soften and the onions are almost translucent, 5 to 8 minutes. Season the chicken with salt and pepper, add to pan and continue to cook until mostly opaque, 8 to 10 minutes. Add the chicken broth, coconut milk, soy sauce, vinegar, and peanut butter. Season with salt and pepper and stir thoroughly to combine. Reduce heat to low and simmer uncovered for 20 minutes.
   
2. Add bok choy and baby corn and continue to cook until vegetables are tender, another 5 to 7 minutes. Add lime, season to taste with more salt and pepper, stir, and serve atop egg noodles, garnished with basil.