I bought a wok!!!
You’d think with all of the Korean/Chinese/Thai food I make I’d have a wok laying around somewhere…but no. Today marks day one of my new life with a wok.
To break it in, I made a basic stir-fry lo mein type dish with thinly sliced steak & veggies. The wok made it amazing! The noodles just soak up all of the flavors of the sambal sauce & beef.
Red Pepper Beef & Noodle Stir-Fry
- 1 lb. thinly sliced steak (like flank or bottom round)
- 2 TBS. Olive oil
- Salt & pepper
- 8 oz. spaghetti noodles
- 2 large zucchini, chopped
- 1 large red bell pepper, diced
- 2 cups sliced baby portobello mushrooms
- 2 large shallots, sliced thin
- 1/3 cup soy sauce
- 2 TBS. sambal oelek
- 3 large cloves garlic, minced
- 2 TBS. brown sugar
- 1 TBS. oyster sauce
- 1 tsp. Crushed red pepper
- 1 TBS. freshly ground ginger
- 1 TBS. fresh chopped cilantro
- 1 TBS. sesame oil
- Salt roasted cashews
- White sesame seed
1. Cook the spaghetti: in large pot of salted boiling water, cook spaghetti until al dente (about 8 minutes). Drain. Season steak with salt and pepper.
2. Meanwhile, in large bowl, make stir-fry sauce: combine soy sauce, oyster sauce, brown sugar, sambal oelek, red pepper, cilantro, sesame oil, garlic, & ginger. Set aside.
4. Add veggies to wok and 1/2 TBS. of the stir-fry sauce. Stir fry about 3-5 minutes until veggies are crisp-tender.
Skill Level: Medium. Not a beginner dish (flavor development, sauté skills), but definitely not a difficult one either.
Flavor Profile: Spicy, sweet & savory, the Asian menagerie of flavors! The sambal sauce is so good and the noodles soak it up beautifully.
Versatility: To make this dish a paleo or gluten-free dish, make zoodles with the zucchini and add carrots to the stir-fry veggie list. To make this dish vegan, take out the steak! This dish is very versatile.