Steak And Soba Stir-Fry

• 2 tablespoons sliced almonds
• 8 ounces soba (Japanese-style noodles) or spaghettini
• Kosher salt
• 1 teaspoon plus 3 tablespoons vegetable oil
• 12 ounces skirt or flank steak
• Freshly ground black pepper
• 2 scallions, whites and greens separated, chopped
• 4 medium garlic cloves, chopped
• 1 tablespoon grated peeled ginger
• 2 heads baby bok choy, quartered
• 1 medium carrot, peeled, thinly sliced on a diagonal
• 3 tablespoons oyster sauce
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon toasted sesame oil

1. Preheat oven to 350u0b0F. Spread out almonds on a small rimmed baking sheet; toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool and set aside.
2. Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; rinse to cool and set aside.
3. Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook until charred in spots, about 4 minutes per side for medium-rare. Let rest 10 minutes. Thinly slice against the grain.
4. While steak rests, wipe out skillet and heat 3 tablespoons vegetable oil over medium heat. Add scallion whites, garlic, and ginger. Stir until softened, about 1 minute. Add bok choy and carrot. Cook, tossing occasionally, until crisp-tender, about 4 minutes.
5. Whisk oyster sauce, soy sauce, vinegar, sesame oil, and 1/2 cup water in a small bowl. Add to vegetables; bring to a simmer. Fold in scallion greens and reserved almonds and noodles. Serve steak with noodle stir-fry.

almonds, noodles, kosher salt, vegetable oil, skirt, freshly ground black pepper, scallions, garlic, ginger, choy, carrot, oyster sauce, soy sauce, rice vinegar, sesame oil

Taken from www.epicurious.com/recipes/food/views/steak-and-soba-stir-fry-51155240 (may not work)