Steak and Soba Stir-Fry


  • 2 tablespoons sliced almonds

  • 8 ounces soba (Japanese-style noodles) or spaghettini

  • Kosher salt

  • 1 teaspoon plus 3 tablespoons vegetable oil

  • 12 ounces skirt or flank steak

  • Freshly ground black pepper

  • 2 scallions, whites and greens separated, chopped

  • 4 medium garlic cloves, chopped

  • 1 tablespoon grated peeled ginger

  • 2 heads baby bok choy, quartered

  • 1 medium carrot, peeled, thinly sliced on a diagonal

  • 3 tablespoons oyster sauce

  • 3 tablespoons reduced-sodium soy sauce

  • 3 tablespoons unseasoned rice vinegar

  • 1 tablespoon toasted sesame oil


  1. Preheat oven to 350°F. Spread out almonds on a small rimmed baking sheet; toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool and set aside.

  2. Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; rinse to cool and set aside.

  3. Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat. 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.

  4. While steak rests, wipe out skillet and heat 3 tablespoons vegetable oil over medium heat. Add scallion whites, garlic, and ginger. Stir until softened, about 1 minute. Add bok choy and carrot. Cook, tossing occasionally, until crisp-tender, about 4 minutes.

  5. Whisk oyster sauce, soy sauce, vinegar, sesame oil, and 1/2 cup water in a small bowl. Add to vegetables; bring to a simmer. Fold in scallion greens and reserved almonds and noodles. Serve steak with noodle stir-fry.