Asian Veggie Noodle Bowl with Grilled Steak

Preheat your oven to 425 F.

Toss the broccoli and peppers with 1 tablespoon of olive oil, sprinkle with salt and pepper, and place on a rimmed baking sheet. Place in the oven for 10-15 minutes, until just starting to brown. Remove from the oven and toss well. Add the sugar snap peas and roast for 5 minutes longer.

Heat your grill to medium high or a small cast iron skillet on medium high. Rub the steaks with 1 tablespoon olive oil, salt and pepper on both sides and grill or sear until your preferred doneness. I like mine about medium-rare, which was about 5 minutes per side (this depends on the thickness of your steak). Remove from heat to a plate, tent with a sheet of foil and let the steak rest for 10 minutes while you prepare the rest of the meal.

Bring a large pot of water to boil and cook noodles according to package directions.

In a glass measuring cup or small bowl mix the tahini, soy sauce, orange juice, lime juice, brown sugar, fish sauce, sambal oelek, rice vinegar, toasted sesame oil, orange zest, grated ginger, and pepper. Whisk to combine.

Slice the steak into thin strips. In a bowl, toss the noodles with as much dressing as you would like (I used all of it).

Portion noodles in each bowl, then pour the veggies over the top. Top with each bowl with a serving of steak. Add more dressing if desired.
Serve warm!

Notes: To make this vegetarian swap the steak with mushrooms or just add more veggies to the mix!