Skirt Steak & Soba Noodle Bowls

Name: Skirt Steak & Soba Noodle Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 SRF Black® Outside Skirt Steak; 1 tablespoon kosher salt, or as needed; 2 teaspoons pepper; 2 tablespoons avocado oil, or other high-heat oil for cooking; 4 bundles buckwheat soba noodles; 4 cups tri-color slaw mix, or thinly sliced red and green cabbage, and carrots; 2 cups sugar snap peas, thinly sliced; 1 head butter lettuce; 2 green onions, thinly sliced, optional; Chili crisp or chili oil, for serving, optional; 1 cup cold water; 1 tablespoon cornstarch; ½ cup low-sodium soy sauce; ¼ cup packed brown sugar; 2 tablespoons Mirin; 2 tablespoons Oyster sauce; 1 tablespoon toasted sesame oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon dried ground ginger

Author

Chef Mandy Tanner

Servings

Prep Time

10 minutes

Cook Time

15 minutes

Protein

35g/per serving

Wagyu Outside Skirt Steak is a long thin steak with so much flavor. It can be portioned before or after cooking, so it fits in a pan or can be grilled whole so its easy to flip. Simple salt and pepper seasoning bring out the flavor of this cut. Chilled soba noodles and a blend of cabbage and carrots, and crisp sugar snap peas get tossed with a homemade sauce. Tender butter lettuce can be used as wraps or just part of the bowls. If you are looking for a store-bought swap for the sauce, a lettuce wrap sauce will work nicely here, but the homemade version is worth the effort. Ramen or other noodles can also be substituted if you can’t find buckwheat soba.

Ingredients

1 SRF Black® Outside Skirt Steak
1 tablespoon kosher salt, or as needed
2 teaspoons pepper
2 tablespoons avocado oil, or other high-heat oil for cooking
4 bundles buckwheat soba noodles
4 cups tri-color slaw mix, or thinly sliced red and green cabbage, and carrots
2 cups sugar snap peas, thinly sliced
1 head butter lettuce
2 green onions, thinly sliced, optional
Chili crisp or chili oil, for serving, optional

Sweet and Savory Soba Noodle Bowl Sauce

1 cup cold water
1 tablespoon cornstarch
½ cup low-sodium soy sauce
¼ cup packed brown sugar
2 tablespoons Mirin
2 tablespoons Oyster sauce
1 tablespoon toasted sesame oil
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried ground ginger

Directions

Prepare the soba noodles according to package instructions. Prepare a bowl with an ice bath and strainer. When the noodles have cooked, strain them and rinse under cold water then place the strainer with the noodles into the ice bath until ready to serve.
Prepare the Sweet and Savory Soba Noodle Bowl Sauce; In a small bowl or measuring cup, combine the cold water and cornstarch and stir until no lumps remain. In a medium saucepan over medium heat, add the water and cornstarch, soy sauce, brown sugar, Mirin, Oyster sauce, sesame oil, garlic powder, onion powder, and ginger, and whisk to combine. Bring to a boil and cook for 1 minute until the sauce begins to thicken. Remove from heat, then cool completely before using. The sauce can be transferred to a heat proof bowl and cooled in an additional ice bath, if desired.
Prepare the Outside Skirt Steak; If cooking in a pan, slice the steak into 4 to 5-inch portions for easy cooking. Season the steak on both sides with kosher salt, and pepper, as desired. If grilling, you can cook it whole if space allows.
Heat a large skillet or cast-iron pan over medium-high heat. Add the oil and skirt steak, and cook for 3 to 4 minutes, then flip and continue cooking until the internal temperature reaches 125-130°F or desired doneness. The steak will continue to cook as it rests. Alternatively, heat a grill to medium-high heat and grill for 3 to 4 minutes, then flip and continue cooking until the internal temperature reaches 125-130°F or desired doneness.
Remove the steak, and transfer to a cutting board to rest for 5 to 10 minutes. Meanwhile prepare the bowls. Portion the butter lettuce into four large bowls. Remove the soba noodles from the ice water and strain. Place the noodles in a large bowl. Add the cabbage and carrots, and the sliced sugar snap peas. Add half of the sauce and toss to combine. Add additional sauce as needed or serve it on the side. Portion the noodles into the bowls.
Once the steak has rested, slice it against the grain. Top the noodle bowls with the steak and serve with additional sauce, thinly sliced green onions, and chili crisp, as desired. Enjoy!

Recipe Note

Author Bio

Chef Mandy Tanner is a trained chef and influencer, known for her vibrant food photography and passion for high-quality ingredients. A graduate of the French Culinary Institute, she blends culinary expertise with a love for food styling. Mandy shares her recipes and cooking tips on her blog, helping home cooks master everything from holiday hams to backyard barbecue.