CJ's Mongolian Beef and Noodles

Ingredients

• Thinly sliced ribeye steak
• 1 red bell pepper, sliced
• 1/2 yellow onion, sliced
• 1 cup green cabbage, chopped
• Green onion, chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 tablespoon corn starch
• 2-3 tablespoons oyster sauce
• 2 tablespoons hoisin sauce
• 1/2 cup soy sauce
• 2 teaspoons sesame oil
• 1-2 tablespoons rice vinegar
• Cooked rice noodles

Directions

1. In a large mixing bowl, add your thinly sliced ribeye steak. The amount is up to you, but one thick cut ribeye steak sliced thinly will do. I like to have the butcher at the grocery store do this for me. You want the steak to be about twice as thick as shaved ribeye. You could also use flank steak if you prefer, but I prefer ribeye for its fat content.

2. To the bowl, add 1 tablespoon of corn starch, 1 teaspoon of sesame oil, and 1 teaspoon of soy sauce. Toss the ingredients with your hands to evenly coat the steak. This will help the steak crisp up while it cooks. You can marinate the steak in the fridge for a few hours if you like, but it is not necessary.

3. In another mixing bowl, add 1/2 cup of soy sauce, 1-2 tablespoons of rice vinegar, 2-3 tablespoons of oyster sauce, 2 tablespoons of hoisin, 1 teaspoon of ginger paste, and garlic paste. Mix the ingredients well and set the bowl aside.

4. Prep your vegetables. Grab a red bell pepper, remove the seeds and core, and slice it up. Slice 1/2 of a yellow onion and about 1 cup of green cabbage, and set them aside. While you do this, grab a green onion, chop off the bottom white roots, then about 1/3 of the way up, cut off the white portion of the green onion and give it a small chop. This will be your garnish. Then, bunch up the upper portion of the green onion and give it a chop. Set it aside.

5. Preheat one zone of your Blackstone grill to medium-high heat. Spray a little olive oil on the grill and add your steak. Spread it out so that it is in contact with the grill on all sides. Flip the steak when you have a nice sear on one side. Next to the steak, add another small portion of olive oil and add your sliced bell peppers and onions. Season the vegetables with a pinch of kosher salt and black pepper. Toss the vegetables and allow them to cook for about 3-4 minutes. After 3 minutes, add the cabbage to the bell peppers and toss it in the oil. Allow the vegetables to cook for another 2-3 minutes.

6. Once your steak is crisped up on both sides, toss it together with your veggies and pour the Mongolian sauce you prepared earlier over the top. Mix everything together to coat it evenly. Be sure to leave about 3-4 tablespoons of sauce for the end. At this time, you can also add your precooked rice noodles. Toss everything together and then add a small portion of the chopped green onion on top. Toss to coat and prepare to plate. (Use some extra sauce if needed at this time.)

7. To plate, simply add a portion of the stir fry to a plate and sprinkle some green onion on top. Serve and enjoy!