Asian Noodle Bowls with Steak & Snow Peas

Contributed By: mp9966
Martha Stewart's Everyday Food magazine

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Total Preparation Time: 15 to 30 minutes
Ingredients: Beef
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Entree

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Ingredients

Coarse salt and ground black pepper
12 ounces Soba (Japanese buckwheat noodles)
1 pound Skirt steak, cut in half or thirds if too large to fit in skillet
3/4 pound Snow peas, stem ends removed
2 tablespoons Soy sauce
1 tablespoon White miso
1/4 cup Unsalted peanuts, chopped
2 Scallions, thinly sliced, for garnish
1/4 cup Cilantro leaves, for garnish

Preparation

1 - In a pot of boiling salted water, cook noodles until al dente. Drain; set aside.

2 - Heat a large skillet over medium-high. Season steak with salt and pepper. Cook (in batches if necessary), turning once, until medium-rare, 2 to 6 minutes per side.

3 - Transfer steak to a cutting board, and loosely tent with aluminum foil (reserve skillet with juices). Add snow peas to skillet and toss with juices. Cook on medium-high, tossing occasionally, until crisp-tender, 2 to 3 minutes. Add noodles and soy sauce. In a small bowl, whisk together miso with 2 tablespoons water; add to noodles. Cook until warmed through, about 20 seconds.

4 - Transfer to serving bowls. Slice steak; place on top of noodles, and add any accumulated juices. Scatter with peanuts and garnish with scallions and cilantro; serve.