As the genesis of this whole monthly magazine blogging/cooking idea came to us over Bon Appetit’s April issue, it seems only fitting that is where we start this journey.
We landed in Baltimore around 8:30pm, already well past our bed time, having spent the weekend exploring what turned out to be somewhat of a culinary gem, Columbus Ohio.
The pangs of hunger already strong fueled by a stiff cocktail, we turned our attention to the BA Kitchen “Fast, Easy, Fresh” Steak and Sobe recipe on page 38.
Not only do we have a penchant for carbs, but anything having to do with Asian noodles is really a weakness for us…this seemed perfect.
By the time we collected our bags, suffered through the daily garage lines and bus trip, and finally found Stella (our car, yes it’s a cliché) we were well into a hypoglycemic rage.
P calls this condition “Carmela” - more to come on the naming origins at some later date but this state is characterized by extremes of emotion, tending toward reactionary rage – I think you’ve all been there at some point.
Capacities compromised from the beginning, I made the first wrong turn right out of the parking garage and proceeded to circle the terminal, Carmela fuming in the passenger seat the whole time.
Prospects for Steak & Soba to come to life began to dim when I made the second wrong turn and got on the interstate that essentially bypassed any grocery store where we coul grab those ingredients we were missing….namely the steak.
Some quick thinking and daring turns later, I was back on track, Carmela on the other hand was ready to throw in the towel and order Thai.
We managed to make it to Whole foods by 9:30, and we were out of there steak and bok chok in hand by 9:35. The parking gods must have been watching out for us b/c we were parked and in the door by 9:45. I sent P immediately to the grill to get things started, as we went with a sirloin purely out of convenience at WF, which is naturally thicker than the flank steak the recipe suggests.
Like that, we were underway….Carmela now under control, we were touch down to table in just about 90mins….
“90 Min Steak and Soba”
- 2 tablespoons sliced almonds
- 8 ounces soba (Japanese-style noodles)
- Kosher salt
- 2 tablespoons vegetable oil or hot chili oil
- 12 ounces sirloin steak
- Freshly ground black pepper
- 3 scallions, chopped whites and greens
- 2 medium garlic cloves, chopped
- ½ teaspoon ginger powder
- 2 heads baby bok choy, quartered
- 1 medium carrot, shaved into ribbons with peeler
- 3 tablespoons oyster sauce
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons unseasoned rice vinegar
- 1/2 cup frozen shelled edamame
- 16 oz beef stock or broth (plus more to taste)
- Siracha to taste (obviously)
- Noodles - Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; rinse to cool and set aside.
- Meat - Heat grill to medium high. Season steak with salt and pepper and cook until well marked, about 8 minutes per side for medium-rare. Let rest 10 minutes (or as long as you can while you finish everything else) Thinly slice against the grain.
- Veggies - While steak rests, in a large wok; add scallions, garlic, and ginger, almonds, and hot chili oil . Stir on high heat until softened and almonds begin to char, about 1 minute. Lower to medium heat and add bok choy, edamame, and carrot ribbons. Cook,tossing or covering to steam occasionally, until crisp-tender (basically until it looks like you want it to), about 4 minutes.
- Whisk oyster sauce, soy sauce, vinegar, and 1 cup beef stock in a small bowl. Add to vegetables; bring to a simmer. Add noodles once cooked, add more beef stock depending on how “brothy” you like it. Serve in large bowls with steak fanned out over top.