Ingredients
14 oz beef flank
½ lb Asian egg noodles, cooked and cooled
1½ oz ginger, grated
2 garlic cloves, crushed
2 oz spring onions, sliced, greens and whites separated
1¼ qt beef broth, (5 cups)
2 tbsp soy sauce
1 tsp brown sugar
3½ oz snow peas
2 tbsp vegetable oil, divided
salt and ground black pepper, to taste
cooking spray
Preparation
Preheat your oven to 360 degrees F and grease a baking sheet.
Season your beef flank generously with salt and pepper.
Heat up 1 tablespoon of oil in a wide skillet over high heat. Add your beef and sear evenly on all sides for roughly 3 minutes each side.
Transfer it into your baking sheet and roast it in the oven for roughly 8 minutes (medium doneness) or up to your desired doneness.
While your flank is roasting, heat up the remaining oil in a deep skillet or soup pot over medium-high heat. Add garlic, ginger, and white parts of the spring onions. Saute until translucent and slightly golden.
Add the sugar, soy sauce, and broth. Boil the both for roughly 8 minutes until it has slightly reduced.
Once your beef flank is roasted to your preference, briefly rest it on cooling racks and slice into 2 millimeter strips.
Add the snow peas and noodles into the broth. Simmer for 5 minutes, until vegetables are fully cooked through and noodles are still al dente.
Adjust seasoning to taste with salt and pepper then stir.
Portion your noodle soup into serving bowls, serve with 2 ounces of your beef strips and 1 tablespoon of the green parts of the spring onions, and serve immediately.
