This steak and rice noodle bowl is a combination of sweet Summer tomatoes, spicy red Fresno peppers, and sweet basil for a perfect combination of sweetly acidic and spicy flavors. Serving this steak and rice noodle bowl with tomatoes creates a unique flavor profile that you’ll simply love.
I was actually inspired by a Bon Appétit recipe for rice noodles al Pomodoro for this dish. I loved the idea of combining chili oil and tomatoes with rice noodles and sesame seeds. To make this rice noodle bowl more hearty, I served it with perfectly seared ribeye.
The flavors are really out of this world. Sweet Summer tomatoes combined with lots of heat from chili oil and red Fresno peppers along with earthy flavors from the sesame oil and the sweetness of basil, it really is an explosion of flavors and so easy to prepare!
How to Make this Steak and Rice Noodle Bowl:
To make this steak and rice noodle bowl recipe, you’ll cook the rice noodles first and drizzle them with sesame oil.
Next, in a skillet, you’ll cook your aromatics – onion, garlic, and red Fresno chili peppers – until they begin to soften and become fragrant. Add sliced heirloom tomatoes in an even layer and let them cook until they begin to char and soften. Next, add basil, and stir to break up the tomatoes – leaving some whole and mashing some into the sauce. Add 1/4 cup chicken stock to thin the sauce out a little bit and let it simmer for a bit to thicken.
While the sauce is simmering, you’ll sear a ribeye steak until desired internal temperature is met, about 3-5 minutes per side, depending on the thickness.
To serve, simply toss the cooked noodles in the tomatoes and serve with thinly sliced steak on top. Garnish with fresh basil leaves, chili oil, and sesame seeds.
This pasta with vermouth cream sauce is a perfect easy dinner that you can whip up in about 30 minutes. What’s not to love?
Looking for more steak recipes? Check my archives!
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Steak and Rice Noodle Bowl
- Large pot
- Wide skillet
- 12 ounces wide rice noodles
- 2 teaspoons sesame oil
- 2 teaspoons neutral cooking oil
- 1 small yellow onion peeled and diced
- 5 cloves garlic peeled and minced
- 2 red Fresno chili peppers trimmed and sliced
- 3 large heirloom tomatoes (about 1¼ pounds) trimmed and thinly sliced
- 2 sprigs basil plus more for garnish
- ¼ cup chicken stock plus more, if needed
- 2 teaspoons neutral cooking oil
- 2 teaspoons butter
- ¾ pound ribeye steak
- Salt and pepper to taste
- Chili oil
- Sesame oil
- Sesame seeds
Prepare the Rice Noodles:
- Prepare the rice noodles according to package instructions. Drain, rinse, and drizzle with sesame oil and a sprinkle of salt. Set aside.
Start the Sauce:
- Heat the neutral cooking oil in a wide skillet over medium heat. Add the onion and cook for 4-5 minutes until it begins to soften. Add the garlic and red Fresno peppers and cook for 1-2 minutes until fragrant.
- Arrange the sliced tomatoes in the skillet and cook for 4-6 minutes until they begin to char and soften; be careful not to burn the onions. Season with salt and pepper.
- Add the basil leaves and chicken stock and gently turn the tomatoes. Carefully mash some of the tomatoes into the sauce and leave some of the tomatoes whole. Reduce heat to low and simmer for 10-15 minutes, adding more chicken stock if necessary.
Cook the Steak:
- As the sauce simmers, cook the steak. Pat the ribeye dry and season all over with salt and pepper. Heat 2 teaspoons neutral cooking oil in a skillet over high heat. Add the steak and cook for 3-5 minutes per side, depending on thickness. About 1 minute before removing the steak, add the butter into the skillet and tilt the skillet toward you. Baste the steak with the butter as it finishes searing. Turn off the heat.
- Transfer the steak to a cutting board to rest for 5-7 minutes before slicing thinly.
Sauce the Noodles:
- Transfer the cooked rice noodles to the skillet with the sauce and toss gently to combine. Taste and season again with salt and pepper.
- Divide the noodles between bowls and arrange the sliced steak on top. Garnish with a few basil leaves, a drizzle of chili oil, and a drizzle of sesame oil. Sprinkle with sesame seeds. Enjoy!