Instructions

• Cook the 8 ounces wide rice noodles according to the package instructions until al dente. Drain, rinse under cold water to stop cooking, and set aside.
• In a medium bowl, whisk together 1/4 cup low sodium soy sauce, 1/4 cup water, 3 tablespoons oyster sauce, 1 tablespoon dark brown sugar, and 1 tablespoon fish sauce until the sugar is dissolved. Set the sauce aside.
• Prepare remaining ingredients: seed and thinly slice 2–4 Thai red chilies; core and thinly slice the red bell pepper; peel and thinly slice the small yellow onion; mince 4 cloves garlic; roughly chop 1 cup Thai basil leaves; thinly slice the green parts of 2 green onions only.
• Heat a large, high-sided skillet or wok over high heat until very hot. Add 2 tablespoons olive oil and swirl to coat the pan.
• Add 1 pound thinly sliced ribeye steak in a single layer and sear, stirring as needed, until the beef is mostly browned (about 1–2 minutes).
• Add the sliced Thai red chilies, red bell pepper, and yellow onion to the pan. Stir-fry quickly, moving the ingredients so they don’t burn, until the vegetables are just starting to soften and the beef is cooked through (about 1–2 minutes).
• Add the minced garlic and sauté for about 30 seconds until fragrant.
• Pour in the prepared sauce and add the cooked rice noodles. Use tongs or a spatula to toss and combine, continuing to cook until the sauce reduces and begins to coat the noodles and a little browning appears on the noodles (about 2–3 minutes).
• Remove the pan from the heat, stir in the chopped Thai basil and the green parts of the sliced green onions, toss to combine, and serve immediately.