Black Garlic Chile Steak Stir-Fry and Bell Peppers
Recipe Courtesy of Williams Sonoma Test Kitchen
Prep time: 5 mins | Cook time: 18 mins
Total time: 23 mins | Serves: 4
Ingredients
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7 oz. (220 g) thin dried rice noodles
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2 Tbs. vegetable oil
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1 lb. (500 g) skirt steak, thinly sliced against the grain
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1 yellow bell pepper, seeded and thinly sliced
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1 green bell pepper, seeded and thinly sliced
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3/4 cup (6 fl. oz./180 ml) Black Garlic Chile Stir-Fry Sauce
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2 cups (2 oz./60 g) spinach leaves
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2 green onions, white and light green portions, thinly sliced
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Toasted sesame seeds for garnish
Instructions
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Bring a pot of water to a boil over high heat. Add the noodles, stir to separate and cook until tender, 3 to 5 minutes or according to the package instructions. Drain in a colander and rinse under cold running water. Set aside.
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In a wok over high heat, warm the oil until shimmering. Add the steak to the pan and cook, stirring frequently, until the steak is browned but not cooked through, about 2 minutes. Add the bell peppers to the pan and cook 1 minute. Add the stir-fry sauce and cook, stirring, until the steak is cooked through, 2 to 4 minutes. Stir in the spinach and cook until wilted, about 30 seconds.
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Divide the rice noodles among 4 individual bowls and top with the stir-fry. Garnish with the green onions and sesame seeds and serve immediately.