Name: Chili oil noodles with seared beef
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, thinly sliced against the grain; 1.5 oz dry rice noodles; 2 cloves garlic, minced; 1 green onions, thinly sliced; 2 tsp canola oil; 1 tbsp low sodium soy sauce; 1 tsp rice vinegar; 1 tsp red pepper flakes; 1/4 tsp salt; 1/2 tsp black pepper; 3 1/3 cups water

Instructions

Prep 15 min · Cook 10 min

Bring water to a boil in a small pot. Add the noodles and cook for 6 to 8 minutes until tender. Reserve 3 tablespoons of the noodle water, then drain the noodles and set aside.
While the water boils, season the beef slices with salt and black pepper.
Heat a 12-inch skillet over high heat with 1/2 teaspoon of the oil. Add the beef in a single layer and cook for 2 minutes, flip, and cook for 1 minute more until browned and opaque in the center. Remove the beef and set aside. Done when browned and opaque in the center, 145°F.
In the same skillet over medium-low heat, add the remaining oil, garlic, red pepper flakes, and half the green onions. Cook for 2 minutes until the garlic is fragrant.
Stir the reserved noodle water, soy sauce, and rice vinegar into the skillet. Simmer for 1 minute until slightly thickened. Add the cooked noodles and toss until they are glossy and coated.
Return the beef to the skillet and toss for 15 seconds to warm through. Plate the noodles and beef, then garnish with the remaining green onions.

Nutrition

Ingredients

Instructions

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