adapted from Bon Appetit
2 Tbsp sliced almonds
8 oz soba noodles
1 Tbsp sesame oil
12 oz skirt or flank steak
salt and pepper to taste
2 Tbsp vegetable oil
2 green onions, whites and greens separated, sliced
4 garlic cloves, minced
1-inch knob of fresh ginger, minced
1 large head of bok choi, coarsely chopped
1 medium carrot, peeled, thinly sliced on the diagonal
2 Tbsp oyster sauce
2 Tbsp soy sauce
2 Tbsp rice vinegar
2 tsp sesame oil
1/3 cup vegetable broth
In a small, dry skillet set over medium heat, dry roast the almonds until evenly toasted. Set aside.
Bring a large pot of salted water to a boil, and noodles and cook, stirring occasionally, until al dente, about 6-8 minutes. Drain. Rinse in cool water and set aside.
Meanwhile, heat sesame oil in a large skillet over medium-high heat. Season steak with salt and pepper and sear until charred in spots, about 4 minutes per side. Remove form heat and allow to rest for 10 minutes. Thinly slice against the grain.
While steak rests, wipe out skillet and heat the vegetable oil over medium heat. Add onion whites, garlic, and ginger; stir until fragrant, about 1 minute. Add bok choi and carrots. Saute, stirring occasionally, until crisp-tender, about 4 minutes.
Whisk oyster sauce, soy sauce, vinegar, sesame oil, and broth together in a small bowl. In a large bowl toss together noodles, sauteed vegetables, almonds and onion greens. Drizzle with dressing and stir to coat.
Serve with steak.