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- 1/4 cup Mirin Chinese cooking wine
- 1 ¼ Tbsp. soy sauce
- 1 Tbsp. honey or brown sugar
- ½ cup rice wine vinegar
- 1 Tbsp. finely chopped ginger
- 1 clove garlic, finely chopped
- 1 Tbsp. sesame oil or another neutral tasting oil
- salt and pepper to taste
- 1½ lb. sirloin steak, cut into small strips
- Stir Fry Vegetables:
- 1 yellow onion, cut in half and into thin strips
- 1 red bell pepper, cut into thin strips
- 1 green bell pepper, cut into thin strips
- 1 head bok choy
- 1 carrot, julienned or cut into thin strips
- 1 package of soba noodles, cooked according to package instructions
- To Garnish:
- sliced green onions
Combine all marinade ingredients in a bowl. Taste and season with salt and pepper.
- Add in the steak strips. Cover and marinate in the refrigerator for at least 30 minutes. Over night is ideal, so that the steak can absorb as much flavor as possible.
- Heat a medium sauté pan with oil. Once hot, add in onions and sweat until translucent, 5 minutes. Meanwhile, take the steak out of marinade. Reserve liquid.
- Add in peppers and cook until softened, 7-10 minutes. Add in the marinade liquid, cook for 10 minutes, allowing the liquid to reduce by about half.
- Add in broccoli and bok choy, cover and cook for 5 minutes until both are softened.
- Meanwhile, cook soba noodles in boiling water for about 6-8 minutes. Drain and distribute among 4 – 6 bowls.
- Heat another skillet or wok with 1 tsp. oil. When it is very hot, almost smoking, add in steak. Cook, stirring constantly for 4 minutes. The steak will cook quickly and since the pieces are so small, you want to keep moving around the meat so it does not over cook.
- Add vegetables into bowls on top of noodles, top with steak, and finish by pouring liquid from vegetable mixture on top. Garnish with green onions.