Steak Noodle Bowls

  • 2 c. water
  • 2 T. miso paste (choose your favorite variety - some do contain gluten)
  • 1-2 packages glass noodles (also known as cellophane noodles or bean threads)
  • 1 T. cooking fat of your choice (I used bacon fat)
  • 8 oz. tenderized round steak
  • 1 c. matchstick cut sweet peppers
  • 1 c. matchstick cut turnips
  • 1 T. hoisin sauce (or tamari for gluten free)
  • ½ c. sliced green onions
  • 2 T. fried garlic
  • Hot sauce, for serving

In a medium saucepan, heat the water to a simmer. Dissolve the miso paste in the water and, when it's completely dissolved, add the noodles to the hot liquid, turn off the burner, and place a tight-fitting lid over the saucepan and allow the noodles to soften.

Meanwhile, heat the cooking fat of your choice over medium-high heat in a large nonstick skillet. When the fat is very hot (water dropped onto the pan sizzles), add the steak to the pan. Allow it to sear on one side for 4 minutes before flipping it and cooking it for an additional 3 minutes. Remove the steak to a cutting board and allow it to rest for about 5 minutes before slicing it across the grain into very thin strips. Set aside.

In the pan that was used to sear the steak, add the matchstick cut vegetables and stir-fry for about 4 minutes over medium-high heat until crisp-tender. Add the hoisin sauce and stir another minute to thoroughly coat and slightly soften the vegetables. If the sauce doesn't seem to be coating well, add 1-2 tablespoons of the miso liquid from the noodles to help loosen it up.

To serve, assemble noodles, cooked vegetables, and sliced steak in large serving bowls. Ladle the miso broth over the contents of the bowl and then sprinkle the top with sliced green onions, fried garlic, and hot sauce. Enjoy immediately.

  • Yields: 3-4 servings
  • Preparation Time: 30 minutes