Especially for Ben who isn't a brobdingnagian fan of continuation recipes all that oftentimes (aka our weekly spaghetti night isn't ordinarily met with a lot of ebullience. Anyway, the noodle bowls are something I genuinely thirst on the rhythmic but to cerebrate indigent Ben a recrudesce I definite to give them a small revolve to ignitor the flavors of one of our all period pick submit out dishes Altaic Cattle and then talk to pretend it equal figure nights in a row.
Whisper-thin slices of oxen are move cooked with naive onions and store-bought coleslaw mix then tossed with chewy playwright noodles and an overpowering Altaic sauce. You cognise the one perfectly proportionate between tasteful and sweetness.
- 8oz gluten-free rice noodles
- 1/2 cup LOW-SODIUM gluten-free Tamari or soy sauce
- 1/3 cup brown sugar
- 1/4 cup water
- 1/4 teaspoon red chili pepper flakes 2 Tablespoons grapeseed or vegetable oil, divided
- 1lb flank steak, sliced very thin against the grain
- salt and pepper
- 5 green onions, green parts chopped into 2" pieces, white and light green parts into 1/2" pieces
- 3 cups coleslaw mix
- 1/2 teaspoon freshly grated ginger3 garlic cloves, minced
Directions
- Pre-soak rice noodles according to package directions then drain and set aside. Meanwhile, in a small bowl whisk together tamari or soy sauce, brown sugar, water, and red chili pepper flakes then set aside.
- Heat 1/2 Tablespoon oil in a wok or large nonstick skillet over heat that's just a touch below high. Make sure oil is very hot before adding 1/3 of the beef in an even layer in the bottom of the wok. (If oil is not hot enough or you overcrowd the wok, the beef will steam vs sear.) Season lightly with salt and pepper then allow beef to form a crust on the bottom before flipping and stir frying until just barely cooked through. Remove beef to a plate then repeat with remaining beef, using 1/2 Tablespoon oil to stir fry each batch, and then set the plate aside.
- Heat remaining 1/2 Tablespoon oil in the wok then add green onions and coleslaw mix, season lightly with salt, and then stir fry until coleslaw begins to wilt, 1-2 minutes. Add ginger and garlic then stir fry for another 30 seconds.
- Add drained noodles and sauce to wok then stir fry until noodles are tender, 3-4 minutes. Remove wok from heat then add beef and toss until warmed through, and then serve.
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