Add the mirin, soy sauce, cornstarch and baking soda to a large ziplock bag.
Add the sliced flank steak and toss to make sure it’s well coated.
Place in the refrigerator for 30-60 minutes.
Thai Beef Noodle Bowl Bowl
Once the steak has tenderized for 30-60 minutes in the refrigerator, remove it from the fridge.
Bring a large pot of water to boil on the stove.
Add the sesame oil to a large skillet or wok on the stove over medium high heat.
Remove the steak from the marinade and add to the skillet. Cook for 3-4 minutes.
While the steak is cooking, place the rice noodles in the boiling water and boil for 3 minutes. (Refer to package directions & cook longer if instructed.)
Drain the noodles after 3 minutes and add to the skillet with the peanut sauce.
Toss everything together for 1-2 minutes on the stove, then serve immediately.
Top with diced green onions, chopped cilantro and peanuts.
Notes
Cut of steak: If flank steak cannot be found, skirt steak or sirloin can be used instead.
Low carb options: Instead of rice noodles, this dish can be served with zucchini noodles, cauliflower rice or in lettuce wraps for a low carb meal.
Veggie options: Vegetables such as broccoli, sugar snap peas, mushrooms or bell peppers can be stir fried into this dish. To add the veggies, heat the sesame oil in a large skillet and add the vegetables. Stir fry 4-5 minutes, then add the steak and stir fry for an additional 3-4 minutes. Add the noodles and peanut sauce, then toss to coat.