Shaved Ribeye Soba Stir Fry Recipe
love a good stir fry. What sets this apart from what you get at a restaurant is
that it is gluten free since I use soba noodles. You also will not find many places using
ribeye in a stir fry which really separates this dish from most restaurants.
2 Boneless Ribeye Steaks
3 Bundles Soba Noodles
2 Red Bell Peppers (thinly sliced)
2 Carrots (thinly sliced)
1 White Onion (thinly sliced)
1/4 Head Napa Cabbage (thinly sliced)
1/2 Lb (8oz) Shiitake Mushrooms (thinly sliced)
1/2 Lb (8oz) Broccoli Florets (small pieces)
1/2 Lb (8oz) Snow Peas
20 Oz Teriyaki Sauce (I perfer Soy Vay)
1 Bunch Cilantro
1/4 Cup Sesame Seeds
1 Tbsp Sesame Oil or Cocunut Oil
As needed, Salt and Pepper
Cook the soba noodles in a large pot of salted water for 4 minutes, drain and rinse with cold water.
Slice the ribeye into thin strips and season with salt and pepper.
In a large wok or skillet with high sides, heat up the oil and quickly sear the ribeye on both sides and remove from pan.
Add onions, carrots, mushrooms, and bell peppers to pan and cook for 3-4 minutes.
Add the cabbage and broccoli and toss for a minute until it softens.
Add in the teriyaki sauce and noodles and toss to combine. Cook for 2-3 more minutes until everything is coated in sauce and heated through.
Garnish with cilantro and sesame seeds and serve.