-
1
Place all of the ingredients in a medium, nonreactive bowl and whisk to combine; set aside.
-
2
Line a baking sheet with a layer of paper towels; set aside.
-
3
Bring a medium saucepan of water to a boil over high heat.
-
4
Add the bok choy and boil until crisp-tender, about 1 minute.
-
5
Remove with a slotted spoon to the prepared baking sheet; set aside.
-
6
Return the saucepan of water to a boil.
-
7
Place the noodles in a large, heatproof bowl and pour the boiling water over them.
-
8
Stir briefly to separate the noodles, then let them soak until theyre loose and pliable, about 5 minutes.
-
9
Drain in a colander; set aside.
-
10
Rub the oil on both sides of the steak and season the meat generously with salt and pepper.
-
11
Heat a large frying pan over medium-high heat until hot, about 3 minutes.
-
12
Carefully lay the steak in the pan and sear for 6 minutes per side for medium rare.
-
13
Transfer to a cutting board to rest, about 5 to 10 minutes.
-
14
Return the noodles to the large bowl and add the reserved bok choy.
-
15
When the flank steak is ready, slice it lengthwise with the grain into 3 strips.
-
16
Slice each strip against the grain into 1/8- to 1/4-inch-thick pieces and add to the bowl.
-
17
Give the reserved vinaigrette a quick whisk, then pour it over the steak, noodles, and bok choy.
-
18
Add the cilantro and toss, using tongs, until everythings evenly combined and coated.
-
19
Serve garnished with peanuts and lime wedges.
