Active time:20 min.Total time: 40 min.
Yield: Serves 4
This single-skillet steak supper maximizes flavor while minimizing effort—that’s what we call a win-win. Plus, here’s a great way to stretch a single ribeye, which is a pricier cut of meat, to feed four people. That said, you can definitely substitute the ribeye for your favorite cut of steak, but you may need to adjust the cook time accordingly.
- 1(8-ounce) box dry rice noodles
- 2 tablespoons rice vinegar
- 2 tablespoons Teriyaki sauce
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 2 tablespoons sesame oil, divided
- 1 tablespoon honey
- 1 tablespoon minced ginger
- 1 teaspoon minced garlic
- 1/4 teaspoon red pepper flakes
- 1(12-ounce) ribeye steak
- 1/2 teaspoon salt
- 1 cup pea shoots
- Garnishes: sliced jalapeno peppers, sliced red and green Thai chilies, cilantro leaves, basil leaves, sliced green onions
How to Make It
Prepare rice noodles according to package directions. Drain and set aside.
In a medium bowl, combine rice vinegar, Teriyaki sauce, soy sauce, lime juice, 1 tablespoon sesame oil, honey, ginger, garlic and red pepper flakes. Set sauce aside.
In a large cast-iron skillet, heat vegetable and remaining sesame oil over medium-high heat. Sprinkle steak with salt and pepper on both sides. Add steak and sear each side for 2-3 minutes, or until desired degree of doneness. Remove from heat and let rest 10 minutes on a cutting board. Thinly slice steak against the grain.
Add drained noodles to skillet just to warm through. Top with sliced steak and pea shoots. Drizzle with sauce and top with garnishes, if desired.
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