Rice Noodles (8 oz)
according to package instructions, drain and set aside.
Thinly slice the
Scallions (1 bunch)
. Cut the
in to wedges. Chop the
Peanuts (1/2 cup)
To make a sauce for the steak, combine the
Oyster Sauce (1 Tbsp)
Fish Sauce (1 Tbsp)
Lee Kum Kee Hoisin Sauce (1 Tbsp)
. Use a fork to mix the ingredients together.
Steak (8 oz)
back and forth to coat both sides.
Heat a large skillet to medium-high heat with a drizzle of oil and add the steaks. The steaks should sizzle when you place them in the pan. If not, turn the heat up.
Cook the steaks for 3-4 minutes on each side until medium-rare and browned on the edges. Remove from the heat, and let rest to cool.
In the same hot pan, add any leftover steak sauce and the
Beef Broth (1/2 cup)
. Stir to combine and deglaze the pan, then turn off the heat.
Make a spicy drizzling sauce. Add
Sriracha (1 Tbsp)
to a bowl. Then add the
Sweet Chili Sauce (1 Tbsp)
Rice Vinegar (1 Tbsp)
Taste, and add more sriracha sauce if you can take it, or more of the other two ingredients if the sauce is too spicy for you.
When the steak has cooled slightly, thinly slice it against the grain.
To the pan with the cooled beef sauce, add the rice noodles, scallion,
Bean Sprouts (2 cups)
and half of the peanuts.
Toss to combine, and taste- adding a bit more beef broth, fish sauce, or hoisin if you'd like.
To serve, top the noodles in bowls with some of the steak,
Sesame Seeds (1 Tbsp)
m and lime wedges. Drizzle with hot sauce.