Broccoli Beef Soba Bowl

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  1 tbsp Cornstarch
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  1.5 lbs Beef Flank Steak, Boneless
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  12 oz Soba Noodles, Buckwheat, Dry
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  4 cup Broccoli
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  0.5 cup Soy Sauce, Low Sodium
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  1 tbsp Honey
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  1 tsp Lime Zest
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  1 tbsp Lime Juice, Fresh
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  2.5 tbsp Sesame Oil, Toasted
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  1 tbsp Sriracha sauce
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  0.5 tsp Red pepper flakes
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  2 tsp Ginger, Fresh Root
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  4 Garlic(12g)
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  Green Onion (Scallion)
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  Cilantro, Fresh
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  Sesame seeds

Instructions

1. 1Combine the low sodium soy sauce, cornstarch, and honey in a medium bowl. Add the flank steak, turn to coat evenly, and let marinate for 10 minutes at room temperature.
2. 2Bring a large pot of water to a boil over high heat. Add the soba noodles and cook according to package instructions until tender, then drain and set aside.
3. 3While the noodles cook, set a steam basket over boiling water, add the broccoli florets, cover, and steam over high heat for 3 minutes until bright green and just tender. Remove from heat and set aside.
4. 4In a small bowl, whisk together the low sodium soy sauce, honey, lime juice, fresh ginger, fresh garlic, toasted sesame oil, sriracha, and red pepper flakes until combined. Set the sauce aside.
5. 5Heat a large skillet or wok over high heat until shimmering. Working in batches to avoid crowding, add the marinated beef and cook 2 minutes per side until the edges are deeply browned and crispy. Transfer to a clean plate and repeat with any remaining beef.
6. 6Return the skillet to medium heat. Add the cooked soba noodles, steamed broccoli, and sauce to the skillet, then return the beef and any collected juices. Toss continuously over medium heat for 3–4 minutes until the sauce thickens and coats the noodles and broccoli.
7. 7Divide the beef and noodle mixture evenly into 6 airtight containers while hot.
8. 8Top each portion with sliced green onions, fresh cilantro, sesame seeds, and additional red pepper flakes to taste before serving or storing.