Thai Basil Beef Noodle Stir-Fry

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  Rice Noodles, Dry(227g)
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  Vegetable oil(30g)
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  Beef Sirloin, Top(567g)
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  fine sea salt and freshly-cracked black pepper
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  Yellow Onion
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  Mushrooms, Shiitake(227g)
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  Bell Pepper
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  Garlic(240g)
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  Basil, Thai, Fresh(360g)
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  Soy Sauce, Low Sodium
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  Oyster sauce(30g)
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  Fish sauce(30g)
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  Kecap manis (sweet soy sauce)(15g)
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  Chili garlic sauce(15g)

Instructions

1. 1Whisk together the soy sauce, oyster sauce, fish sauce, kecap manis, and chili garlic sauce in a small bowl until combined. Set aside.
2. 2Bring a large pot of water to a boil over high heat. Add the rice noodles and cook according to package directions until al dente, 4–6 minutes. Drain well, then toss with a light drizzle of vegetable oil to prevent sticking. Set aside.
3. 3Heat 1 tablespoon of vegetable oil in a large wok or sauté pan over medium-high heat. Season the top sirloin steak generously with salt and pepper. Add to the pan and cook 3–4 minutes, stirring occasionally, until browned on all sides and no longer pink inside. Transfer to a clean plate.
4. 4Add the remaining 1 tablespoon oil to the pan over medium-high heat. Add the onion and cook 2 minutes, stirring occasionally. Add the shiitake mushrooms, bell pepper, and fresh garlic, then cook 3–5 minutes until vegetables are tender-crisp, stirring frequently.
5. 5Return the cooked steak to the pan along with the cooked noodles, reserved sauce, and fresh Thai basil. Toss everything together over medium-high heat for 1–2 minutes until the noodles are evenly coated and heated through, then remove from heat.
6. 6Divide the stir-fry evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
7. 7Reheat individual portions in a wok or skillet over medium-high heat for 2–3 minutes, stirring occasionally, until warmed through before serving.