Ginger-Wasabi Steak & Noodles
- 16 oz. well-tenderized round steak, cut into thin strips
- 1-2 T. freshly-grated ginger
- 1/2 tsp. powdered garlic
- 1/4 tsp. ground pepper
- 2 T. canola oil, divided
- 8 oz. wide egg noodles
- 1 c. frozen peas
- 3 green onions, sliced
- 1 T. rice vinegar
- 1-2 tsp. wasabi powder plus 2 T. water OR 2 tsp. wasabi paste
- 2 T. soy sauce
- 1 T. sesame seeds
Up to 5 days ahead of time, cut the round steak into thin strips and place it in a resealable plastic bag. Add the grated ginger (more for stronger ginger flavor, less for milder ginger flavor), powdered garlic, ground pepper, and 1 tablespoon of canola oil. Seal the bag and marinate in the refrigerator for up to 5 days.
When you are ready to make the meal, cook the noodles according to the package directions and drain.
Meanwhile, heat the other tablespoon of canola oil in a large, nonstick skillet over medium-high heat. Add the marinated steak and cook for 5 minutes, stirring frequently to avoid burning. After 5 minutes, add the peas and the green onions and cook another minute. Then add the rice vinegar, wasabi powder and water OR wasabi paste, and the soy sauce. Reduce the heat to low and cook until the sauce bubbles a little. Toss the noodles into the pan and stir to coat them. Sprinkle with the sesame seeds and serve hot.
- Yields: 4 servings
- Preparation Time: 20 minutes, plus marinating time