Prime Rib Drunken Noodles

Tender ribeye sliced from prime rib and tossed with wide rice noodles, bold sauce, and wok fired vegetables. High heat, big flavor, and better than takeout.

Yield: 3-4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Special Equipment: Large Skillet or wok

Ingredients

• 1½ to 2 lbs ribeye, thin sliced against the grain

• 1 tbsp oil

• Salt and pepper

• 12 to 16 oz wide rice noodles, cooked

• 1 bunch Chinese broccoli, chopped

• 1 cup matchstick carrots

• 1 red bell pepper, sliced

• 1/2 onion, sliced

• 4 cloves garlic, minced

• 1 to 2 Thai red chilies

• 3 tbsp soy sauce

• 2 tbsp oyster sauce

• 1 tbsp fish sauce

• 1 tbsp brown sugar

• 1 to 2 tsp chili garlic sauce

• Juice of ½ lime

• 2 to 3 tbsp water

• Fresh Thai basil

Directions

1. Slice ribeye thin against the grain and season lightly with salt and pepper. Cook noodles according to package and set aside.

2. Heat a pan or griddle over medium high to high heat, add oil, and sear steak 45 to 60 seconds per side, then remove and set aside.

3. In the same pan cook garlic and chilies about 30 seconds, then add onion and bell pepper and cook 1 to 2 minutes. Add carrots and cook 1 minute, then add Chinese broccoli stems followed by the leafy tops.

4. Pour in sauce and let simmer 30 to 45 seconds, then add noodles and toss until coated.

5. Add steak back in, toss everything together 1 to 2 minutes, then turn off heat and add Thai basil and a squeeze of lime.