It’s no secret we love beef. But we also REALLY love noodles. Mix them together and you’ve got yourself a savory and satisfying meal. Recipe developed by Farmer&Foodie collaborator Lindsey McClave.
- 1 lb Foxhollow skirt steak
- 6oz rice noodles
- 1 tbs cornstarch
- 3 tbs soy sauce, divided
- 1 tbs toasted sesame oil
- 2 tbs neutral oil, such as grapeseed or safflower
- 4 inches ginger
- 4 cloves garlic
- 1 lime, zested & juiced
- 1 tbs brown sugar
- ½ medium onion, thinly sliced
- ⅓ cup unsalted chicken stock
- 4 Swiss chard leaves, stems removed & sliced thinly, leaves chopped
- sesame seeds for garnish
Remove steak from packaging & pat dry. Slice into 4 inch sections & trim away any excess fat. Slice the sections against the grain into ½ inch thick strips. Transfer to a bowl. Peel ginger & slice into 4 individual inch pieces. Grate 1 inch over beef. Grate 1 garlic clove over beef as well & add the lime zest, 1 tbs soy sauce, 1 tbs neutral oil, & 1 tbs cornstarch. Toss to coat & set aside, allowing to marinate for 25-30 minutes.
In a medium bowl, add 1 inch grated ginger, 1 clove garlic, grated, the juice from half of the lime, brown sugar, toasted sesame oil, & 2 tbs soy sauce. Whisk to combine & taste, adding additional lime juice if preferred. Set sauce aside.
While the beef is marinating, bring a large pot of water to a boil for the noodles. Keep boiling until ready to use. Prepare noodles according to package directions, draining 2 minutes shy of cooking time & timing so that the noodles finish cooking when the vegetables hit the pan.
Slice remaining 2 inches ginger & 2 cloves garlic thinly. Set aside along with the Swiss chard stems & onion. Warm a cast iron skillet over medium high heat & add 1 tbs neutral oil. Once oil is shimmering, add the beef to the pan, spreading it out in a single layer. Allow to cook undisturbed for 3 minutes before tossing the beef, cooking for an additional minute. Transfer beef to a plate & immediately add the sliced ginger, garlic, onion, & Swiss chard stems to the pan drippings. Saute over medium heat for 2 minutes before adding the sauce along with the chicken stock. Bring to a simmer & cook for 1 minute before returning the beef to the pan along with the Swiss chard leaves & cooked noodles. Reduce the heat to low & use tongs to toss with the sauce until the noodles are well coated. Transfer to bowls & garnish with sesame seeds. Serve immediately.