Black Garlic Chile Stir-Fry with Steak and Bell Peppers
With just the right blend of garlic, chile, ginger and sesame, our stir-fry sauce makes assembling this dish a snap. Here, we use sliced skirt steak, bell peppers and spinach, but it’s also delicious made with boneless, skinless chicken breasts, and you can serve it over steamed white rice instead of with noodles if you prefer.
Ingredients
- 7 oz. (220 g) thin dried rice noodles
- 2 Tbs. vegetable oil
- 1 lb. (500 g) skirt steak, thinly sliced against the grain
- 1 yellow bell pepper, seeded and thinly sliced
- 1 green bell pepper, seeded and thinly sliced
- 3/4 cup (6 fl. oz./180 ml) Black Garlic Chile Stir-Fry Sauce
- 2 cups (2 oz./60 g) spinach leaves
- 2 green onions, white and light green portions, thinly sliced
- Toasted sesame seeds for garnish
Directions
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.
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.
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. Serves 4.
Williams Sonoma Test Kitchen