Steak and Snap Pea Noodles
Tender skirt steak, snap peas, red peppers, and carrots mixed with rice noodles and a Thai inspired sauce.
Ingredients
- 1 tbsp. each oyster sauce and rice wine vinegar
- ¼ cup sweet soy sauce
- 2 tbsp. low salt soy sauce
- 8 ounces wide rice noodles
- 1 tbsp. vegetable oil
- 1½ cups each sugar snap peas (halved), thinly sliced carrots, and thinly sliced red peppers
- 1 tbsp. minced garlic
- 1 pound skirt steak, very thinly sliced against the grain
- 3 tbsp. peanuts, chopped
- ¼ cup basil leaves
Instructions
- In a small bowl, mix together the oyster sauce, vinegar, sweet soy sauce, and low salt soy sauce. Set aside. This will be your stir fry sauce.
- Next cook the rice noodles. Boil them according to the package directions. Drain and rinse them.
- While the noodles cook, heat a cast iron skillet on medium heat with a tablespoon of oil. Add more oil, if needed, as you cook this dish. Add the snap peas, carrots, peppers, and garlic and stir fry for 3 minutes. Remove to a plate.
- Turn the heat to high and sear the steak slices in four batches. Brown them on both sides and then add them to the plate with the veggies.
- Turn the heat back to medium and add the sauce and the noodles to the pan. Toss together until the noodles are fully coated and warmed through. Add the steak and vegetables and toss until combined.
- Garnish the dish with the peanuts and basil.
Nutrition
Calories: 450kcal
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