John and Robert’s Delicious Stir Fry

Robert and I have been making this dish for years. It’s one of our favorite foods and so easy to make (other than the chopping of vegetables.) you can use whatever vegetables you like and in any quantities. Enjoy!

INGREDIENTS

8-10 ounces soba (Japanese-style noodles, pre-cooked)

Kosher salt
Ground pepper
4 tablespoons vegetable oil
16 ounces skirt or flank steak
1 medium yellow onion, sliced thinly
6 scallions, sliced thin
4 medium garlic cloves, chopped
1 tablespoon grated peeled ginger
½ head cabbage, largely shredded with a knife
1 medium carrot, peeled, thinly sliced on a diagonal
8 oz. mung bean sprouts
1 bunch broccoli cut into mini florets
1 each red, and orange bell pepper cut into medium strips
2 cups mushrooms (if desired)

SAUCE

3 tablespoons fish sauce
1 tablespoon Worcestershire sauce
5 tablespoons reduced-sodium soy sauce
4 tablespoons unseasoned rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons brown sugar
2 tablespoons fresh lime juice
1-3 tablespoons sambal-olek (or to taste)
2 tablespoons light oil
½ cup water

PROCEDURE

We purchase pre-cooked soba noodles at our Asian market so there’s no need to cook them again. Open the package and gently un-cluster noodles and separate them so as not to break.

1. Heat vegetable oil in a large skillet over medium-high heat. Heavily season steak with salt and pepper and cook until charred in spots, about 4 minutes per side for medium-rare. Let rest 10 minutes. Thinly slice against the grain.

2. While steak rests, wipe out skillet and heat 4 tablespoons vegetable oil over medium heat.

3. Add onion, garlic, and ginger. Stir until softened, about 1 minute. Add cabbage and all other vegetables. Sauté, tossing occasionally, until crisp-tender, about 4 minutes.

4. Combine sauce ingredients in a medium-sized bowl and add to vegetables and bring to a simmer. Add in soba noodles and cook until noodles are hot.

5. Place a helping of the vegetable and noodle mixture in a shallow bowl. Top with slices of the steak.

6. Garnish with scallions and sesames seeds if desired. So damn good!

Serves: 4 (if you have more guests double the recipe)

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-Chef John