Ingredients:
Steak:
2 tablespoons vegetable oil
1/2 red bell pepper, thinly sliced
8 to 10 ounces cooked rare rib eye steak, at room temperature, cut into 1/2-inch-thick strips
Sauce:
1/4 cup granulated sugar
1/4 cup oyster sauce
1/4 cup chopped red onion
8 cloves garlic, minced
1 1/2 cups beef stock
2 tablespoon rice wine vinegar
8 to 10 ounces Asian noodles, cooked according to their package
2 scallions, thinly sliced on the bias
Directions:
- For the steak: In a large pan with straight sides on medium heat, add the oil, bell pepper and steak. Cook the steak to warm up and to the desired doneness, 2 to 3 minutes. Remove the peppers and steak to a plate, leaving the fat in the pan.
- For the sauce: In the same pan, add the sugar and cook until the mix has a deep brown color and begins to smoke, about 30 seconds. Quickly add the oyster sauce, onion, garlic, beef stock and vinegar. Cook until slightly thickened, about 8 minutes.
- Add the noodles and move them around to coat. Serve with the steak, peppers and scallions over the top.