Soba Noodle Salad Bowl with Steak, Bok Choy, Broccoli Slaw & Ginger

Directions

1. Fill a medium saucepan halfway with water, add salt, cover, and bring to a boil over high heat.
2. While the water heats, wash and dry all produce and set aside.
3. When the water boils, add the noodles and cook according to package directions until just tender, then drain and rinse under cold water.
4. In a medium bowl, zest the lime, then juice it. Grate or mince the ginger and add it to the bowl along with soy sauce, chili-garlic sauce, and oil; stir to form a dressing and set aside.
5. Preheat a nonstick skillet over medium-high heat.
6. Pat the steak dry and season both sides with salt and pepper. Add a little oil to the skillet and sear the steak until browned and cooked to your liking, then transfer to a plate and let rest.
7. In the same skillet, add the bok choy halves, season with salt and pepper, and cook until tender and lightly charred, turning once, about 5–6 minutes; remove from heat.
8. Trim and thinly slice the radishes and fold them into the reserved dressing along with the broccoli slaw and half of the mint leaves; add the cooked noodles and toss to combine.
9. Slice the steak thinly against the grain and divide the noodle salad into bowls. Top with steak, bok choy, and the remaining mint for garnish.