RCI-ND.005.0133.001
Savory Beef with Pasta or Noodles
Quick, easy delicious asian style beef noodle dish
Prep30 min
Cook25 min
Total55 min
Servings4
Difficultyadvanced
Ingredients
- tender steak1/2 pound
- Tbs seasoned rice vinegar2 unit
- plus savory (ponzu) sauce-See recipe below1/8 cup
- Tbs sesame oil1 unit
- garlic1 cloveminced
- 1 unit
- red pepper flakes if desired1 pinch
- thin spaghetti8 ouncesrice noodles, or udon noodles
- red bell pepper1 unitcut into strips
- chili pepper1 unitminced
- .5 Tbs butter1 unit
- green onions3 unitchopped
- 1 tsp
Method
1
Slice the tender steak thinly against the grain, aiming for pieces about 1/4 inch thick. Pat dry with paper towels to ensure proper browning.
2
Combine the seasoned rice vinegar, ponzu sauce, sesame oil, minced garlic, grated ginger, and red pepper flakes in a small bowl. Set aside.
2 minutes
3
Bring a large pot of salted water to a boil. Add the thin spaghetti (or rice/udon noodles) and cook according to package directions until al dente, then drain and set aside.
10 minutes
4
Heat a large skillet or wok over high heat until very hot. Add half the butter and allow it to foam, then quickly sear the sliced beef in batches for 1-2 minutes per side, working in two batches to avoid crowding. Transfer to a plate.
5 minutes
5
Return the skillet to medium-high heat and add the remaining butter. Stir-fry the red bell pepper strips and minced chili pepper for 2-3 minutes until slightly softened but still crisp.
3 minutes
6
Pour the vinegar-sauce mixture into the skillet and bring to a gentle simmer, stirring constantly. Return the beef and any accumulated juices to the skillet and toss to coat.
2 minutes
7
Add the cooked noodles to the skillet and toss all ingredients together until well combined and heated through, about 1-2 minutes.
2 minutes
8
Divide the beef and noodle mixture among four bowls or plates. Garnish each serving with chopped green onions and a pinch of orange zest.