Ingredients
8ozrice noodlesuncooked
2tbspoildivided
1¼lbsirloin steakor flank steak, cut into bite-sized pieces
fine sea salt
black pepperfreshly-cracked
1white onionsmall, peeled and thinly sliced
8ozshiitake mushroomor baby bella mushrooms, sliced
1red bell peppercored and thinly sliced
4clovesgarlicpeeled and minced
1½cupsThai basil leavesfresh
green onionssliced (optional)
sesame seedstoasted (optional)
peanutschopped (optional)
garlicfried (optional)
fresh lime wedges(optional)
3tbspsoy saucelow-sodium (optional)
2tbspoyster sauce(optional)
2tbspfish sauce(optional)
1tbspsweet dark soy sauce(optional)
1chile garlic sauceor more/less to taste (optional)
Preparation
Prep the sauce. Whisk the sauce ingredients together in a small bowl or measuring cup until combined.
Prep the noodles.
Cook the noodles according to package instructions until they are al dente.
Drain and set aside until ready to use.
We’d also recommend tossing the noodles with a drizzle of oil if it will be a few minutes until you add them to the stir-fry, to prevent them from sticking together.
Sear the beef.
Heat 1 tablespoon oil in a large sauté pan or wok over medium-high heat.
Season the steak with a generous pinch of salt and pepper.
Then add the steak to the oil and sauté for 3 to 4 minutes, stirring only occasionally, until it is browned on all sides.
Transfer the cooked steak to a separate (clean) plate, and return the pan to the heat.
Cook the veggies.
Add the remaining 1 tablespoon oil to the pan along with the onion.
Sauté for 2 minutes, stirring occasionally.
Add the mushrooms, bell pepper and garlic, and sauté for 3 to 5 more minutes, or until the veggies reach your desired level of tenderness.
Combine everything together.
Immediately add the cooked noodles, sauce, steak and Thai basil to the pan.
Give everything a good toss until everything is evenly coated with the sauce, and remove the pan from the heat.
Serve warm and serve immediately, garnished with any of your desired toppings.
