Ribeye Steak Stir Fry with Napa Cabbage and Yakisoba Noodles

Servings 2


  • 10 oz. beef fajita portion ribeye
  • 3 green onion julienne
  • 2/3 cup red peppers julienne
  • 1 oz. Napa cabbage julienne
  • 1 oz. snow peas
  • 1 oz. celery thinly sliced
  • 6 oz. yakisoba noodles cooked
  • 1/2 ea. lime juiced
  • 1/2 oz. soy sauce
  • 1 oz. rice vinegar
  • 1 to 2 oz. chicken stock
  • 2 ea. sesame bread sticks
  • 1/2 oz. oil sesame smoked


  • Heat sesame oil in sauté pan to smoke point, then add the beef. Sauté, turning frequently, until cooked nearly through. Pour off about half of excess oil. Add red peppers first, then remaining vegetables and sauté. Deglaze with lime juice, add soy, vinegar, stock, pasta, and 2/3 of the green onion and heat pasta through, tossing with liquid. Center pasta into the bowl with sauce, meat, and vegetables on it. Garnish with remaining green onions and bread sticks.