Pan-Seared Inside Skirt Steak with Soba Noodle and Bok Choy Stir-Fry

Bring a large pot of water to a boil and cook soba noodles according to package instructions until al dente, about 4-5 minutes. Drain and rinse thoroughly under cold running water to remove excess starch.

Heat a heavy-bottomed skillet or wok over high heat. Season the skirt steak lightly with salt. Once the pan is smoking, sear the steak for 2-3 minutes per side for medium-rare, until deeply browned. Remove and let it rest on a cutting board.

In the same pan, add the minced ginger and stir-fry for 30 seconds until fragrant. Add the chopped bok choy and toss until the leaves are wilted and the stems are bright green and crisp-tender.

Return the soba noodles to the pan, tossing with the bok choy to combine.

Slice the rested skirt steak against the grain into thin strips.

Plate the noodle and bok choy mixture in a wide bowl, top with the sliced steak, and garnish with an extra dusting of fresh ginger if desired.