Five Spice Flank Steak with Chinese Noodles

By: Sarah Kelly

This recipe is a fresh approach to your basic stir fry. Marinating the meat with Chinese five spice gives the subtle hint of traditional stir fry while keeping the rest of the dish light on the sauces. Marinating the flank steak permeates the meat with great flavor.

While flank steak is typically grilled, searing it in a pan for some color and finishing it in the oven is super easy and tastes just as good. (If you prefer, go right ahead and finish on a grill. This flank steak is great with the marinade on its own, but I’ve paired it with a sort of deconstructed stir fry with noodles, bok chop and broth for a complete weeknight meal.

 Serves 4 and you will have leftover flank steak to use for sandwiches, steak and rice dishes, etc.



  • 1 SRF Black Label™ Flank Steak Buy Now
  • 1 tablespoon Chinese five spice
  • 1 tablespoon fresh peeled and chopped ginger
  • ½ cup soy sauce
  • ¼ rice wine vinegar
  • ¼ cup honey


  • 16 ounces soft Chinese egg noodles such as yakisoba
  • 4 baby bok choy, cut in half lengthwise
  • 1 bunch cilantro
  • 2 tablespoon chili garlic sauce
  • ½ cup peanut butter
  • ¼ cup soy sauce
  • 16 ounces beef stock


Mix marinade ingredients together and pour over the flank steak. Place in a zip lock overnight to marinade.
Take steak out of the marinade. Place your largest sauté pan over medium heat. Once the pan is hot, add 1 tablespoon oil and wait until shimmering. Place flank steak in the hot pan and shake for a few seconds to prevent sticking. Turn heat to medium and brown on each side for about 4 minutes. Transfer to a sheet tray or baking dish.
Finish in the oven at 400°F for about 10 minutes or until the steak reaches medium-rare to medium, an internal temperature about 130°F to 135°F. Let rest before slicing against the grain. While the steak is cooking, assemble your stir fry.


In a medium size pot boil water and blanch the bok choy for about 2 minutes. Take out bok choy and place in ice water to keep green while you prepare the rest of your dinner.
Empty the pot and return to the stove with the beef stock. Bring to a boil. Dunk the noodles in the pot and bring back to a boil and take out the noodles with tongs. Place noodles in a bowl.
Mix together the soy, peanut butter and chili garlic oil. Add to the remaining beef stock pot and whisk until combined
Ladle the sauce into 4 bowls. Divide the noodles between the 4 bowls. Add the bok choy, sliced flank steak and tear up some cilantro to garnish. I like to finishwith a bit more chili garlic sauce. Serve.