Make our Meat Department’s pre-marinated skirt steak a meal with flavorful sautéed veggies and rice noodles.

Preparation

Heat oven to 400°F. 

Boil rice noodles for about 6 minutes. Strain and lightly oil, then set aside to chill.

Heat a large cast iron skillet over medium heat. Drain the skirt steak, reserving the marinade. Add the vegetable oil to the pan and sear the steak on 1 side until well browned—be careful not to let it burn, as there is sugar in the marinade. 

Flip the steak over and place the whole pan in the oven for 5–7 minutes for medium, or to your desired degree of doneness. When steak is done, remove from oven and transfer to a plate to rest. 

Wipe the pan of any debris, then add the sesame oil along with the garlic, ginger and Fresno chili. Place over medium-high heat and sauté for 10–15 seconds. Add the broccoli, onion, carrots and bell pepper and sauté for 1 minute.

Add the black bean sauce and stir to combine. Add the beef stock along with any reserved marinade and bring to a boil. Add the noodles, stir to incorporate and cook until the noodles are heated through and vegetables are al dente.

To serve, slice the skirt steak, place on top of the noodles and vegetables, then garnish with scallions and sesame seeds.