Flamed Beef Cubes with Garlic Noodles - Monica

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Ingredients (Serves 2–3)

Beef

1 lb beef (filet mignon, tenderloin, teres major, ribeye, or sirloin), cut into 1-1/2 to 1-inch cubes
Coarse kosher salt
Freshly ground black pepper
    For Stir-Fry
    1 tablespoon avocado oil
    1/2 large yellow or white onion, sliced into 3/4 to1/2-inch petals

    Beef Sauce
    2-1/2 tablespoons soy sauce
    2 tablespoons oyster sauce
    2 tablespoons rice vinegar or lime juice
    2 teaspoons sugar
    2 teaspoons hoisin sauce
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon chili pepper flakes

      Garlic Noodles

      1/2 pound dry lo mein noodles, or italian spaghetti

      Sauce
      114 g (1/2 cup) unsalted butter
      2 teaspoons garlic powder
      20 g minced garlic (about 5 or 6 cloves, depending on the size)
      1 tablespoon Maggi seasoning
      ½ teaspoon kosher salt
      ⅛ teaspoon sugar
      50 g (¾ cup, about 1½ ounces) Parmesan cheese, shredded

      Garnish Options 
      Green Onions (Scallions): Thinly sliced on a bias to add a pop of green and a mild, sharp bite.
      Parsley or cilantro: chopped, are common choices for a clean, fresh flavor. 
      Sesame Seeds: Toasted white or black sesame seeds add a subtle nuttiness.
      Black or White Pepper: Freshly ground for a bit of floral heat. 

        To Serve

        10 oz cherry or capri tomatoes, halved and salted
        1 head of iceberg, or crispy green leaves lettuce, washed, dried, and cut into bite-sized pieces
        1/3 cup cashews, roasted and crushed

          Best workflow

          Earlier in the day, or up to 1 day ahead:

          • Make noodles al dente without the Parmesan cheese
          • Dry brine the beef
          • Mix beef sauce
          • Prepare vegetables and cashews

          At dinner time:

          • Sear beef
          • Finish sauce
          • Quickly reheat noodles and add Parmesan cheese

          This way, dinner feels almost like assembly.

          1. Cut and Dry Brine the Beef

          Cut the beef into 1-1/2 to 1-inch cubes. 

          Season the beef cubes with ¾ teaspoon coarse kosher salt and ½ teaspoon freshly ground black pepper 45–60 minutes before cooking.

           Refrigerate uncovered until ready to sear.

          2. Mix the Beef Sauce

          In a small bowl, combine:

          • 2-1/2 tablespoons soy sauce
          • 2 tablespoons oyster sauce
          • 2 tablespoons rice vinegar or lime juice
          • 2 teaspoons sugar
          • 2 teaspoons hoisin sauce
          • 1/2 teaspoon freshly ground black pepper
          • 1/4 teaspoon chili pepper flakes
          Mix well and set aside.

          3. Make the Garlic Noodles Ahead

          • In a small bowl, combine to form a liquid paste and set aside: 
            • 2 teaspoons garlic powder
            • 3 teaspoons water
          • Place 20 g minced garlic in a small bowl and set aside. 
          • In another small bowl, combine and set aside:
            • 1 tablespoon Maggi seasoning
            • 1/2 teaspoon kosher salt
            • 1/8 teaspoon sugar
          • In a medium pot, cook noodles until just al dente. Reserve ½ cup of the noodle water, then drain the noodles and set them aside.
          • In the same pot over medium-low heat, melt:
            • 114 g (½ cup) butter
          • Add the minced garlic. Cook only until fragrant, 30–45 seconds. Stir in the garlic powder paste and cook 10–15 seconds to bloom.
          • Stir in the Maggi, salt, and sugar mixture.
          • Add the noodles and toss well.
          • Add a splash of reserved noodle water if needed.
          • Remove from heat and let cool. Store covered in the fridge.

          Note: Do not add the Parmesan yet; it will be added when reheating right before serving.

          4. Prepare the Tomatoes and Cashews

          • Halve the tomatoes and lightly season with a small pinch of kosher salt. Set aside at room temperature if serving within a few hours, or refrigerate until dinner time.
          • If the cashews are not already roasted, spread the cashews on a small sheet pan and toast at 350°F for 5–7 minutes, until lightly golden. Let cool, then roughly crush.

          Store in an airtight container until serving.

          DINNER TIME (10 minutes)

          5. Cook the onions

          Heat a cast-iron or stainless-steel skillet over medium heat until hot. Add the avocado oil and onion petals.

          Cook over low to medium heat until soft and slightly browned, about 6–8 minutes. Set aside.

          6. Reheat Noodles

          Reheat the noodles gently using either method below.

          Microwave (easiest): 1–2 minutes, covered loosely, with 1 tablespoon water and a tiny pat of butter. Toss halfway through.

          OR

          Stovetop: Low heat skillet for 2–3 minutes with 1 tablespoon water and a small pat of butter. Then cover and keep on the lowest heat possible.

          Once hot, remove from the heat and toss with the Parmesan cheese and optional garnishes, if using.  

          7. Sear the Beef

          Heat a cast-iron or stainless-steel skillet over medium-high heat until very hot.

          Add:

          • 1 tablespoon avocado oil
          Place beef cubes in one layer.

          Do not move for 1½–2 minutes until the beef easily separates from the skillet.

          Toss and turn to sear the remaining sides.

          For medium rare:

          • about 3–4 total minutes (internal temperature 130–135°F)
          Transfer the beef to a plate and let rest briefly while finishing the sauce.

          8. Add the Sauce

          Add the prepared beef sauce to the hot pan and let it bubble for 20–30 seconds. Return the beef and onions to the pan and toss for 15–20 seconds to coat, then transfer to a serving bowl. 

          Let sit off heat for 1 minute before serving so the sauce clings better.

          Remove from heat and swirl in 1 teaspoon cold butter before resting 1 minute.This gives a beautiful sheen.

          9. Serve

          Serve the garlic noodles and cubed beef family-style with salted tomatoes, crisp lettuce, and crushed roasted cashews on the side.

          Garnish with lime wedges to squeeze over the beef, and add herbs, sesame seeds, or freshly ground pepper as desired.

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