Maple-Sriracha Steak Noodle Stir-fry
Weeknight meal perfection! After an overnight flavour chill in the fridge, this recipe comes together in minutes. Sweet, spicy, and full of soul-warming happiness.
Maple-Sriracha Steak Noodle Stir-fry
Makes 4 – 6 servings
Maple-Sriracha Marinated Steak
⅓ cup soy sauce
¼ cup mirin
3 tablespoons pure maple syrup
1/4 cup chicken stock
2 tablespoons sriracha
1 tablespoon toasted sesame oil
4 garlic cloves, minced
1 tablespoon fresh grated ginger
2 X 1 pound 1 1/2-inch thick striploin (NY Strip) steaks
Noodles & Other Deliciousness
12-ounces thin egg noodles
2 tablespoons sunflower oil
2 carrots, peeled and julienned
2 cups broccoli florets (cut into small pieces)
6 scallions, finely sliced
1 – 2 bird’s-eye chilies, finely sliced
1 tablespoon toasted sesame seeds
1 lime
1 small bunch of fresh cilantro
- The night before. Marinade time. Combine the all of the steak ingredients in a freezer baggie. Shake it like crazy to be sure everything is mixed well. Chill in the fridge for 24 hours to marinate and take in all those beautiful flavours. Awesome.
- The next day, warm the steak on your kitchen counter for at least 30 minutes before cooking.
- Heat a large high-sided pan over medium-high heat (get it screaming hot. Open the windows. For real.) and bring a large stockpot of salted water to a rapid boil.
- Remove the steak from the freezer bag, reserving all of the marinade, add the steak to the pan, and set a timer. Flip every minute on the minute for a total of 8 minutes for medium-rare cooked steak (cook longer if you like your steak more well done). Remove and transfer to a plate to rest (at least 5 minutes).
- While your steak is rocking away, cook the noodles according to the package directions. Drain and set aside.
- In that hot steak pan, still over medium-high heat, pour in 2 tablespoons of sunflower oil. Add the carrot and broccoli and cook for 2 minutes, stirring often. Pour in the reserved marinade, add the juice of 1 lime, and bring to a simmer. Cook for 2 minutes, then toss in the cooked noodles, scallions, and chilies (if you like it spicy). Give everything a good toss with a pair of tongs, making sure all that deliciousness is mixed well. Perfect.
- Slice the steak into thin strips and pour over any of those juices that have collected on the plate (it’s liquid gold!).
- Divide the noodles into serving bowls, top with steak, then sprinkle over sesame seeds. Garnish with fresh cilantro and lime wedges and serve. Delicious!
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