Ingredients

  • Coarse salt
  • ground pepper
  • 1 package soba (Japanese buckwheat noodles)
  • 1 skirt steak
  • 1 lb. snow peas
  • 2 tbsp. soy sauce
  • 1/4 c. unsalted peanuts

Total Time: 0:25

Prep Time: 0:10

Servings: 4

Procedure

  • In a pot of boiling salted water, cook noodles until al dente. Drain; set aside.
  • 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. 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 heat, tossing occasionally, until crisp-tender, 2 to 3 minutes. Add noodles, soy sauce, and 2 tablespoons water; cook until warmed through, about 20 seconds. Transfer to serving bowls. Slice steak; place on top of noodles, and add any accumulated juices. Scatter with peanuts, and serve.