Cook rice noodles or long grain white rice according to package directions.
In a medium bowl, stir together ingredients for the steak marinade. Add the steak, turning to coat in the marinade. Refrigerator for at least 1 hour and up to 4 hours.
Heat a large cast iron skillet over medium-high heat. Remove steak from marinade and add to the skillet. Cook for 5 minutes per side, or until it reaches desired doneness.
Five minutes per side will get you a nice medium-rare to medium temperature.
Remove steak from heat and rest for 10 minutes. Cut against the grain into long thin strips. Set aside.
In a wok or large skillet, add 1 Tbsp olive oil over medium-high heat. Add peppers, broccoli, and snap peas to the pan. Stir fry until cooked through, approximately 3 to 4 minutes.
To assemble the bowls, fill each bowl with cooked rice or cooked rice noodles. Top with vegetables and sliced steak, dividing it evenly between the bowls. Serve immediately.
Notes
For the most tender steak, slice against the grain of the meat.
If marinading the steak in a ziplock bag, squeeze out as much air as possible, in order for the marinade to properly coat the steak.
The longer you can marinate the steak the deeper the flavor, at least 1 hour up to 4 hours. The acid in the marinade will also help tenderize the meat.
Allowing your steak to rest allows the juices to evenly distribute throughout the steak giving you tender slices.
This recipe gives you a medium steak. You can also use this guide to help you determine your cooking time for your desired level of doneness.
Add pineapple for a sweet and tropical twist!
Try using a low sodium soy sauce to reduce your sodium intake.