Asian Steak and Noodle Bowl

Recipe View 2 mins In a large bowl, whisk together soy sauce, vegetable oil, brown sugar, ginger, and garlic powder. (2 minutes)

Recipe View 4 hrs Pierce flank steak all over with a fork. Place in the bowl with the marinade, cover with plastic wrap, and refrigerate for at least 4 hours, or preferably overnight. (4 hours - overnight)

Recipe View 15 mins Bring a large pot of salted water to a boil. Cook udon noodles according to package directions, usually 13-14 minutes, until tender but firm. Drain well. (15 minutes)

Recipe View 5 mins Heat a large skillet over high heat. Remove steak from marinade, reserving the marinade. Sear the steak for about 2 minutes per side, until well-browned. (5 minutes)

Recipe View 20 mins Preheat grill to medium heat and lightly oil the grate. Grill steak, basting with half of the reserved marinade, until it reaches an internal temperature of 140°F (60°C) for medium or 150°F (65°C) for medium-well, about 10 minutes per side. (20 minutes)

Recipe View 5 mins Let the steak rest for 5 minutes before slicing thinly against the grain. (5 minutes)

Recipe View 5 mins In the same skillet, combine the remaining marinade, snow peas, broccoli florets, and mirin. Cook and stir over medium-high heat until the snow peas are tender-crisp, about 2 minutes. (5 minutes)

Recipe View 2 mins Add the drained noodles to the skillet and toss to combine with the vegetables and sauce. (2 minutes)

Recipe View Divide the noodle mixture among bowls and top with the sliced steak. Serve immediately.