Flank Steak with Asian Noodles

Yield: 4 servings.

1 lb. Certified Angus Beef® flank steak

3 Tbsp. sesame oil

1 shallot, chopped

2 cloves garlic, minced

1½ Tbsp. minced ginger

½ tsp. crushed red pepper

1 jalapeno, seeded and chopped

¼ bok choy, chopped

3 oz. shiitake mushrooms, sliced

1 Tbsp. sriracha or pepper sauce

5 oz. low-sodium soy sauce

2 eggs, beaten

¼ package (1 oz.) cellophane noodles, blanched

8 oz. sliced bamboo shoots

8 oz. sliced water chestnuts

2 tsp. honey

½ bunch scallions, sliced

Heat large saute pan over high heat. Add oil until it starts to smoke. Cook steak to desired doneness; remove from pan. Turn heat to low. Add shallots, garlic, ginger, peppers and bok choy. Saute until translucent. Add mushrooms, sriracha, soy sauce and eggs. Cook 3 minutes over low heat, stirring occasionally. Slice steak across the grain into thin slices. Add steak, noodles, bamboo shoots, water chestnuts and scallions to saute pan. Heat through. Adjust seasoning if desired. Place noodle mixture in a bowl, drizzle with honey and garnish with scallions.