Large pot
Wide skillet
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
Prepare the Rice Noodles:
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.
Calories: 560kcal | Carbohydrates: 11g | Protein: 37g | Fat: 42g | Sodium: 178mg | Fiber: 2g | Sugar: 5g | Vitamin C: 28mg