I’m busy trying to cook through my jam-packed freezer. Though it feels like I’ve made a serious dent, I still have a long way to go. About a year ago or so I purchased two pounds of flank steak and only cooked one. So I took to Pinterest to look up flank steak recipes and found the perfect one at www.chewoutloud.com.
I made my dish gluten-free because I happened to have gluten free noodles in my pantry. I discovered Ronzini GF noodles a few weeks ago at QFC; I swear you wouldn’t know the difference if no one had told you they were GF. I loved this recipe a lot. It was just the right amount of spiciness and sweet. The next time I make this recipe, I’ll try to thicken the sauce a bit by cooking it down. The sauce was a little too runny for my liking.
- 1 T. vegetable oil
- 3 T. Minced garlic
- 1 c. Tamari GF soy sauce
- 3/4 c. water
- 1 1/2 c. dark brown sugar
- 6 T. Sriracha, plus more for garnish
- 1/2 c. vegetable oil
- 1 1/2 lb. flank steak
- 1/2 c. cornstarch
- 1 bunch green onions, sliced into 1 inch pieces (the green part)
- 1 lb. dry spaghetti or linguine noodles (gluten-free)
- additional chopped green onions for garnish
- Slice flank steak against the grain into ¼ inch thick bite-size slices, tilting blade of knife at 45 degree angle. Toss steak pieces in a ziplock baggy with cornstarch and a bit of salt. All pieces should be coated. Let beef sit 20 minutes (to tenderize the beef.)
- Meanwhile, begin cooking noodles according to package directions.
- Heat one tablespoon of oil in a saucepan over med-low heat, until hot but not smoking. Add garlic to the pan, stir for a minute or two. Add soy sauce and water. Add brown sugar and Sriracha, stir well, and bring to boil at medium heat. Let sauce thicken/reduce the sauce boiling over medium-high heat until you have the desired consistency. Remove from heat and set aside.
- Heat ½ cup oil in a large wok or large skillet over medium until hot but not smoking. Add beef to pan and cook one one side until the beef browns on the exterior; turn the beef to brown the other side. Pour out most of the oil if there’s any left in the pan. Add the sauce, cook and stir for a few minutes. Add green onions and cook until onions are wilted.
- Toss hot noodles with beef mixture. (You will have more beef and sauce than needed–serve leftovers with rice.) Garnish with additional Sriracha and chopped green onions.