As much as I love detailed recipes that require a decent amount of time, I don’t get home until almost 6 now and if I want to eat without feeling like I immediately need to go to sleep afterward, quick recipes have been the way to go.
- 8 oz. rice noodles (or other pasta)
- 2 tbsp. low-sodium soy sauce
- 2 tsp. dry sherry
- 2 tsp. hoisin sauce
- 1 tsp. rice vinegar
- 1 tsp. chile paste, such as Sambal Oelek
- 1 tsp. sugar
- 1 tsp. cornstarch
- ¼ tsp. salt
- 2 tsp. peanut oil
- 1 lb. flank steak, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp. fresh ginger, minced
- ½ cup green onions, sliced diagonally
- 3 tbsp. toasted sesame seeds (optional)
1. Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
2. Combine soy sauce through salt in a small bowl, whisking until fully combined. Set aside.
3. Heat peanut oil in a large skillet over medium-high heat. Add the steak and cook for 5 minutes, turning pieces frequently until cooked through.
4. Add the garlic, ginger and green onions and cook for 1 minute more. Pour the sauce into the skillet and stir well until everything is coated.
5. Plate noodles and serve beef and green onions on top. Garnish with toasted sesame seeds if desired.
I’m seriously kicking myself in the butt for never making this before. I could not get over how absolutely delicious this was. The chile paste provided just enough heat that you wanted something cold to drink with your meal and the flavors just went so perfectly together.