Flank Steak Stir Fry with Nectarines and Yakisoba Noodles

Servings 2


  • 12 oz. flank steak cut into thin strips
  • 1 cup marinade recipe to follow
  • 3 green onions julienne
  • 1 green bell pepper julienne
  • 1 red bell pepper julienne
  • 2 nectarines sliced
  • 12 oz. Yakisoba noodles cooked
  • 1/2 lime juiced
  • 2 tbsp. soy sauce
  • 2 tbsp. rice vinegar
  • 2 tbsp. sesame oil
  • 4 tbsp. chicken stock
  • 4 sesame bread sticks

Marinade for Flank Steak:

  • 1/4 cup cilantro chopped
  • 4 tbsp. chili oil
  • 1/2 cup soy sauce


  • Marinate flank steak strips for 4 to 6 hours.
  • Heat sesame oil in sauté pan to smoke point, then add the beef. Sauté, turning frequently, until cooked nearly through. Pour off about half of excess oil. Add bell peppers and sauté. Deglaze with lime juice, add soy, vinegar, stock, pasta, and 2/3 of the green onion and heat pasta through, tossing with liquid. Add nectarines and briefly toss. Center pasta into the bowl, with sauce, meat, and vegetables around it. Garnish with remaining green onions and bread sticks. Serves 2.

Marinade Preparation:

  • Combine above ingredients into a bowl and add the flank steak strips. Marinate for 4 to 6 hours. Yields 1 cup