Not loving this picture, but my camera’s battery died and I wanted to eat this asap!
I love, love, love noodles. They are absolute go to for comfort food. I’m Asian, what do you expect. What inspired me to cook this today? Well, I recently bought a social deal for Japanese ramen. The problem is when I get home from work and my boyfriend and I make our way into Virginia, the rest of the work world is also trying to get out of DC and go home. So traffic is a huge deterrent. So I decided to make a noodle dish since I was in that noodle mind set and I already had leftover dough for noodles in my frig, perfect. I felt adventurous and bought the actual tamarind pods. Not the greatest idea since I was really tired from work, it was a pain removing the meat from the shell and seeds. I don’t recommend doing this when you can buy tamarind concentrate. (Convenience!)
- 3 tablespoon of olive oil, divided
- 2 teaspoons of grated ginger
- 1 clove of garlic, mined
- 2 tablespoons of tamarind concentrate
- 1/4 cup soy sauce
- 2 tablespoons of sugar
- 1 tablespoon of sriracha
- 1 package of Chinese egg noodle (use half) or make your own homemade noodles
- 1-2 beef ribeyes or tenderloin (whichever cut you prefer)
- Kosher salt and freshly ground pepper
- 2 stalks of scallion, sliced on a long thin bias
- dash of sesame oil
Heat a pot of water for the noodles.
In a small sauce pan on medium heat, heat 1 tablespoon of olive oil, fry ginger and garlic until fragrant. Add tamarind, soy sauce, sugar and sirarcha and mix all ingredients and let the sauce simmer for 5-7 minutes on low heat.
Once the pot of water is boiling, add the noodles. Depending on if your using dry or fresh, take the noodles out when the strands are al dente. Drain from water and add a tad of oil to prevent clumping.
Heat a pan on high heat, add olive oil. Season the beef generously with salt and pepper on each side. Once the pan is hot, cook the steaks until browned, approximately 3-4 minutes on each side (all depending on the thickness of the cut). Transfer to cutting board and lightly cover with foil to let meat rest for 6-8 minutes.
In the same pan on medium/high heat, add the remaining tablespoon of oil, add scallions. Cook for 1 minute, add the noodles and stir and make sure all the noodles are separated. Add a splash of soy sauce and sesame oil.
To serve: Place noodles on the plate, then thinly sliced pieces of steak that have been cut against the grain, topped with tamarind sauce, sesame seeds and fresh scallions and coriander. Serve this and you will be everyone’s favorite chef.