Whisk 2 tbsp. soy sauce, 1 tbsp. Ginger and the white and pale green parts of the scallions in a large bowl. Add the steak to the marinade and turn to coat. Bring a kettle of water to a boil.
Bring the both, the remaining 2 tbsp. soy sauce, and 2 tsp ginger to a boil in a 6 qt pot. Reduce the heat to low and simmer while you cook the steak.
Heat the remaining 1-1/2 tsp oil in a large non stick skillet over medium-high heat. Remove steak from marinade scraping the scallions back into the bowl. Add the steak to the skillet; cook to desired done ness, about 4 minutes per side for medium-rare. Transfer the steak to a plate. Pour the scallion marinade into the skillet; stir to heat through and add to the soup pot.
Place the noodles in a large bowl and cover with boiling water. Cover the bowl with a plate and let the noodles sit while you cook the vegetables.
Add the broccoli to the soup pot; cook 3 minutes. Add the pepper and corn, and simmer until crisp-tender, about 2 minutes . Slice the steak against the grain.
Divide the noodles among bowls using tongs. Top with the vegetables , broth, and steak. Sprinkle with the dark green scallions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (447g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 302 (47%)|
|Amt Per Serving||% DV|
|Total Fat 33.6g||45 %|
|Saturated Fat 11.9g||60 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 4g|
|Cholesterol 58.2mg||18 %|
|Sodium 1583.8mg||55 %|
|Potassium 804.5mg||21 %|
|Total Carbohydrate 51.5g||15 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 46.7g|
|Protein 33.1g||47 %|
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Calories per serving: 640
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