Shanghai Noodles With Grilled Rib Eye and Broccoli (P.f. Chang's

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READY IN: 2hrs 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb shanghai noodles, egg-based
  • 2
    lbs rib eye steaks, 1 inch cut
  • 1
    large white onion, julienned
  • 2
    tablespoons garlic, minced
  • 2
    tablespoons fresh ginger, minced
  • 1
    teaspoon dried chili pepper flakes
  • 14
    cup soy sauce, gluten free preferably
  • 14
  • 3
    ounces butter, unsalted
  • 4
    tablespoons soy bean oil or 4 tablespoons sesame
  • 14
    cup orange juice, fresh squeezed
  • salt and pepper
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DIRECTIONS

  • Combine the hoisin, orange juice and soy sauce with a whisk and reserve. In a small bowl, combine ginger, chili flakes and garlic with 2 tablespoons soy bean oil. Add salt and pepper to the mixture and combine well.
  • Add rib eye steaks to marinade and refrigerate for 2 hours.
  • While steaks are marinating, blanch the noodles and broccoli. Bring large pot of water to a boil. Place the broccoli in a wire basket and cook for about 4 minutes at a slow boil.
  • Remove from pot and place in ice water to stop the cooking process. Let sit in ice bath for a couple minutes until chilled.
  • In the same pot, cook Shanghai noodles until al dente, about 5 or 6 minutes. Remove and pour into colander.
  • Once the excess water is removed, place the noodles on a sheet tray, and lightly coat with soy bean oil, being sure to move the noodles to prevent them from sticking. Let cool to room temperature, moving occasionally.
  • Remove beef from refrigerator and allow to come to room temperature for about 5 minutes before cooking.
  • Season with salt and pepper. In a very hot oiled sauté pan, place the steaks and let cook for 5 minutes on each side (to medium-rare).
  • While the steaks are cooking, place 1 tablespoon of soy bean oil in a warm sauté pan and sweat the onions with 1 teaspoon of garlic, ginger and chili flakes. Once the onions are translucent, add the white wine and allow to reduce by ¾. Add hoisin mixture and stir. Let simmer for 3-4 minutes then add noodles.
  • Toss the noodles with the sauce and allow the noodles to get hot, about 4 minutes. Add the blanched broccoli and continue to cook until noodles and broccoli are hot. Add the butter and continue to toss until noodles and.broccoli are coated.
  • Divide the noodles unto four separate plates. Place the beef on a cutting board and cut into thin strips. Lay the rib eye slices on top of the noodles. Serve and enjoy!
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