Steak Stir-Fry Noodles (No Veggies)
Note that traditional Beef Chow Fun usually features flank steak, but since that is not a kosher cut, Soya uses ribeye. (When you see Flank Steak at a kosher butcher, it is usually a different cut and simply the name is being used.)
Ingredients
For the Marinade:
- 1 - 1.5 lb boneless rib eye steak, thinly sliced against the grain
- ¼ cup soy sauce
- ¼ cup water
- 2 tbsp vegan oyster sauce
- 2 tbsp sake (or 1 tsp sugar + ¼ tsp meat tenderizer)
- 2 tbsp mirin (or 1 tsp sugar + 2 tbsp water)
- 1 tbsp oil
- 1 tsp sesame oil
For the Stir-Fry Sauce:
- 3 tbsp soy sauce
- ¼ cup vegan oyster sauce
- 1 tbsp sugar
- 1 tsp sesame oil (optional, for finishing)
Other Ingredients:
- 8 oz wide rice noodles
- 2 - 3 tbsp vegetable oil for cooking
- sesame seeds or green onions, for garnish optional
Instructions
- Marinate the steak. Combine all marinade ingredients in a bowl or resealable bag.
- Add sliced steak, mix, and marinate 30 min to 2 hours in the fridge.
- Prepare the noodles. Boil noodles according to package directions. Drain and toss with a little oil to prevent sticking.
- Prepare the Stir-Fry sauce. In a bowl, combine all ingredients.
- Cook the steak. Heat 2–3 tbsp oil in a large pan or wok over high heat. Add marinated steak in a single layer (cook in batches if needed). Stir-fry 2–3 min until cooked through.
- Add cooked noodles and stir-fry sauce to the pan. Toss everything 1–2 min until noodles are heated and coated with sauce.
- Finish & Serve. Drizzle with sesame oil if desired. Garnish with sesame seeds or green onions. Serve hot.
Notes
If the sauce feels too thick, splash 1–2 tbsp water to loosen it.
