Short Rib Stir Fry with Tingly Chili Noodles

In 2006, at the ripe-old age of 26, David Chang opened his very first restaurant in  Manhattan's East Village. Momofuku Noodle Bar was an instant success. People would line up around the block in order to get a chance to eat his remarkable noodles. How remarkable? Two Michelin Stars and a drawer full of James Beard awards!

Having been out of advertising for the last 13 years, I don't get to Manhattan as often as I used to. But fortunately for me (and for you), David has made his incredible line of noodles and sauces available on his website. I just received my sample pack which consists of: Soy and Scallion Noodles ; Spicy Soy Noodles; and Tingly Chili Noodles.

I used the Tingly Chili Noodles for this dish. They were so delicious and they sure had a nice snap of heat from the seasoned oil that was in the package. Now if you don't want to use his noodles, you could certainly get by using ramen or fettuccini tossed with chili oil. But I'm here to tell you his noodles are the real deal! This recipe serves two.

(Note: I have no affiliation or financial interest in momofuku.com. I just put this link in as a convenience  for those readers that want to see the selection of noodles: momofuku.com ).

INGREDIENTS

For the Stir Fry

12 ounces boneless beef short rib, sliced thin

3/4 teaspoon ground coriander
1/4 teaspoon ground white pepper
1 teaspoon brown sugar
1 tablespoon fish sauce

1 tablespoon sesame oil

6 scallions, green and white parts, sliced thin

1 teaspoon red pepper flakes

Sesame seeds for garnish (optional)

For the Noodles

2 packages Tingly Chili Noodles (approximately 7 ounces total)

2 packets Tingly Chili Oil (they come in the noodle packages)

DIRECTIONS

1. Place sliced beef in a medium bowl. Add coriander, white pepper, brown sugar and fish sauce to the bowl. Toss thoroughly by hand until well mixed. Let meat marinate on the counter for 15 minutes.
2. Bring a medium pot with 6 cups of water to a boil (do not salt water).
3. Heat a wok over high heat. When hot, add sesame oil and beef to wok. Stir constantly until beef is cooked...about 1-2 minutes. Then remove from heat and keep warm.
4. Place noodles in boiling water and cook for 4 minutes. Drain, then toss noodles with Tingly Chili Oil.
5. Return wok to high heat. Stirring constantly, add scallions and red pepper flakes. Stir for 1 minute until everything is heated through.
6. Divide noodles between 2 serving plates and top each with the stir fried beef. Sprinkle sesame seeds over each plate (optional). Serve.

Wine pairing: If you prefer white, choose a Sauvignon Blanc. A Zinfandel for red fans.

Grilled Flank Steak with Lemon-Parmesan Arugula

 

I love flank steak. Big beef taste for not much money. It's incredibly lean and cooks up super fast over a blazing-hot, lump hardwood charcoal fire...just 3 minutes a side for medium rare. I don't use any marinades or rubs. I keep it uncomplicated by seasoning it with just kosher salt, fresh cracked black pepper and a dusting of garlic powder.

This summer, Becky and I have been keeping our meals simple. Just some grilled protein and a salad. It's a healthy way to eat and it has the added benefit of having almost nothing to clean up in the kitchen afterwards. In keeping with our mantra of simplicity, this salad is just avocado and arugula. These are tossed with a vinaigrette comprised of lemon juice, olive oil, garlic, some grated parmesan and red pepper flakes. This has become one of our favorite meals from the summer of 2023. After you try it, I'm pretty certain you will feel the same way.

INGREDIENTS

For the Dressing

1/4 cup lemon juice

1/3 cup olive oil

1 garlic clove, minced or pressed

1/2 teaspoon red pepper flakes

2 tablespoons finely grated Parmesan cheese

For the Steak

1 flank steak, about 1-1/2 pounds

Kosher salt

Fresh cracked black pepper

Garlic powder

For the Salad

5 ounces of arugula

1 avocado, cut into 1/2-inch cubes

4 tablespoons shaved Parmesan

Large flake sea salt

DIRECTIONS

1. Take the steak out of the fridge 2 hours before grilling and let it warm to room temperature.
2. Prepare the dressing. Combine all ingredients in a small bowl and whisk until thoroughly mixed. Set aside.
3. Prepare your grill for direct cooking over high heat.
4. When your grill is at temperature, season steak to taste with salt, pepper and garlic powder.
5. Put steak directly over coals. Cover grill and cook for 3 minutes. Then flip, cover grill and cook for 3 more minutes. Remove steak from grill, tent with foil and let rest for at least 5 minutes. (Note: Cooking times are for medium rare using lump hardwood charcoal. Your mileage may vary.)
6. While steak rests, combine arugula and avocado in a large salad bowl. Add about 2/3 of the dressing to the bowl and toss thoroughly. If desired, you may add more dressing to taste. Divide salad among 4 serving plates. Top each salad with 1 tablespoon shaved parmesan.
7. Slice steak and put 3 slices on top of each plated salad. Sprinkle large flake sea salt over each plate and serve.

Wine pairing: Malbec

Rib Eye Steak with Onion Blue Cheese Sauce

 

My thanks to Ree Drummond for creating a recipe that is comprised of everything I love. Rib eye steak. Butter and onions. And the trifecta of heavy cream, Worcestershire sauce and blue cheese. Be still my heart.

INGREDIENTS
4 rib eye steaks, 12 to 16 ounces each

Kosher salt and fresh cracked black pepper

1/2 stick of butter

1 yellow onion, sliced

1 cup heavy cream

4 tablespoons Worcestershire sauce

3/4 cup of crumbled blue cheese

DIRECTIONS

1. Three hours prior to cooking, remove steaks from refrigerator and season generously with salt.
2. Prepare your grill for direct cooking over high heat.
3. Prepare the sauce. Melt the butter in a large skillet over medium-high heat. Then saute onions until golden brown, around 8 minutes. Add cream and Worcestershire sauce. When heated through, add blue cheese and stir until melted. Season with salt and pepper to taste and then keep sauce warm.
4. Season steaks with salt and pepper and grill them (covered) for 4 minutes. Flip and grill for an additional 4 minutes (covered). Then remove steaks from grill, tent with foil and let them rest for 5 minutes. (Note: Cooking times are for a medium-rare steak.)
5. Place the steaks on plates and spoon the sauce over the top.

Wine pairing: Cabernet Sauvignon

1.