Asian Steak and Noodle Bowl Recipe

Whisk soy sauce vegetable oil brown sugar ginger and garlic powder together in a large bowl. Pierce flank steak several times with a large fork. Place in the bowl and cover with plastic wrap. Let marinate in the refrigerator at least 4 hours and up to overnight.

Bring a large pot of salted water to a boil. Cook udon noodles in boiling water stirring occasionally until tender yet firm to the bite 13 to 14 minutes. Drain.

Heat a large skillet over high heat. Remove steak from marinade and cook until well-browned about 2 minutes per side. Reserve marinade.

Preheat grill for medium heat and lightly oil the grate. Grill steak basting with half of the reserved marinade until internal temperature reaches 140 degrees F (60 degrees C) for medium or 150 degrees F (65 degrees C) for medium-well at least 10 minutes per side. Slice steak thinly against the grain.

Combine remaining marinade snow peas broccoli florets and mirin in the skillet. Cook and stir over medium-high heat until snow peas are tender about 2 minutes. Add drained noodles; mix well to combine.

Divide noodle mixture among large bowls. Top with steak slices.