Spicy Peanut Chili Oil Noodles with Steak and Shrimp (Print version)

Chewy rice noodles tossed with steak, shrimp, vegetables, and a creamy peanut chili oil sauce.

# Ingredients:

For the sauce

01 - 3 tablespoons creamy peanut butter
02 - 2 tablespoons gluten-free tamari or soy sauce
03 - 1 1/2 tablespoons gluten-free oyster sauce
04 - 1 tablespoon gluten-free hoisin sauce
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon chili crisp, plus more to serve
07 - 1 teaspoon toasted sesame oil
08 - 1 teaspoon brown sugar or honey
09 - 2 cloves garlic, finely grated
10 - 1 teaspoon fresh grated ginger
11 - 1/4 cup (60 ml) hot water, plus more as needed

For the noodles and proteins

12 - 8 oz (225 g) brown rice noodles
13 - 10 oz (285 g) ribeye or sirloin steak, thinly sliced
14 - 12 oz (340 g) large shrimp, peeled and deveined
15 - 1/2 teaspoon kosher salt, divided
16 - 1/2 teaspoon black pepper, divided
17 - 2 tablespoons avocado oil or neutral oil, divided

For the vegetables and finish

18 - 2 cups (180 g) small broccoli florets
19 - 1 red bell pepper, thinly sliced
20 - 1/2 medium yellow onion, thinly sliced
21 - 2 scallions, sliced
22 - 1/4 cup (30 g) chopped roasted peanuts
23 - 1 lime, cut into wedges

# Instructions:

01 - Whisk peanut butter, tamari, oyster sauce, hoisin, rice vinegar, chili crisp, sesame oil, brown sugar, garlic, ginger, and hot water until smooth and pourable. Set aside.
02 - Cook the brown rice noodles according to package directions until just tender. Reserve 1 cup of hot noodle water, then drain.
03 - Pat the steak dry and season with half the salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear the steak for 1-2 minutes per side until browned, then transfer to a plate.
04 - Add the remaining oil to the skillet. Add broccoli, bell pepper, and onion. Cook for 4-5 minutes, stirring often, until crisp-tender.
05 - Season the shrimp with the remaining salt and pepper. Add them to the skillet with the vegetables and cook for 1-2 minutes per side, until pink and opaque.
06 - Add the noodles, peanut chili sauce, and seared steak to the skillet. Toss over medium heat for 1-2 minutes, adding splashes of reserved noodle water until the sauce turns glossy and coats the noodles.
07 - Top with scallions, chopped peanuts, extra chili crisp, and lime wedges. Serve hot.

# Good to know:

01 - Use gluten-free sauces if you need the finished dish to stay gluten-free.
02 - Add more hot water or noodle water if the peanut sauce thickens while tossing.
03 - Best served right away while the noodles are glossy.

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