Beefy Garlic Noodles are the best way to ring in the new year. First, the recipe comes together quickly and easily. After cleaning, cooking, baking, decorating, and shopping for Christmas, we could all use an easy recipe right now. Second, the recipe is comforting. Although us humans typically want to detox after the festivities, it’s still cold AF outside so we crave comfort food. Finally, the recipe is hearty. Trust me, you’re going to want a hearty meal to soak up the booze you’re going to consume on New Year’s Eve.
Speaking of NYE, I should note Beefy Garlic Noodles do a tremendous job comforting a hangover! And after what 2016 has put us through, I think we could all use some comfort in our lives right about now.
Speaking of 2016 sucking balls, anyone else sad by the loss of Carrie Fisher and her Mother? My friend Brett summed up Carrie’s passing the best, saying, “Though frequently sad when a cultural icon passes, it’s rare for such a loss to affect me on a “deep” level–after all, it’s not as if I knew the actual person, but rather as merely the embodiment of “x”. But the loss of Carrie Fisher is one of the hard ones. I agree.
I fondly remember playing with Kenner Star Wars figures and playsets as a kid – Princess Leia and Ewoks were my favorite. I’m curious to know what the franchise plans to do in her absence. I’m assuming the directors will use digital trickery to bring Leia back to life but I’m anxious to see how everything turns out. Carrie wrestled with her own demons, but I loved watching her tackle life throughout the years with such humor and bluntness. Carrie Fisher will be missed, I hope she rests in peace. My thoughts are with her family during this difficult time – losing family fucking sucks.
2016 was a stressful year for me but it ended on a sweet note. Kieran and I flew to his brother’s house in Indiana for Christmas and got to spend quality time with Kieran’s side of the family – whom we rarely see anymore. My main priority was bonding with my niece, Emerson. Emerson is the adorably sweet little girl pictured below in the Tinker Bell costume. Amanda, my sister-in-law, was an amazing host, everything was perfect. She found an AMAZING Cinnabon recipe that we had fun making on Christmas Eve. OMG you guys, the cinnamon rolls were to die for. I should have taken a picture of the rolls and posted them somewhere, but I was too busy stuffing my face with ooey-gooey cinnamon deliciousness.
Now that we’ve almost shown 2016 the door, I welcome 2017 with open arms and optimism. Kieran and I are finally settled so we can focus on outdoor adventures along with home renovations and fun projects. We strive to camp once a month and hike twice a month once the weather improves – which should be soon. Oregon has thousands of adventures awaiting us in 2017, I’m enthusiastic to get going. I would love to hear your goals for 2017, lay them on me!!
Back to the recipe – I can see the Beefy Garlic Noodles making a regular appearance in my kitchen throughout 2017. The beauty of this dish is its simplicity. The prep work is minimal, the recipe cooks quickly, and the short list of ingredients speak for themselves. Beef, garlic, and noodles, I mean, what’s not to love?
Couple notes about this recipe:
- I used Denver steak cut because my grocery store butcher didn’t have flank or skirt steak. If you don’t know what to get, tell your butcher what you’re making, they’ll recommend a good cut at your price point.
- I cooked my meat in 3 smaller batches (due to the size of my pan) so none of the meat touched while it cooked. That way, the meat caramelized and had a nice brown color to it. You can cook the meat at the same time, however, if the meat touches, it won’t caramelize, it will end up stewing in its own juices. The meat will still taste fine, but I prefer browning the meat first, I feel it lends the dish an amazing depth of flavor.
- I put 6 garlic cloves in this recipe because I love garlic. Add as little or as much as you want!
- I adore Udon Noodles because they’re thick, precooked, and comforting AF. However, use whatever noodles you like best! I bet linguine noodles would be amazing in this recipe!
- I used oyster sauce to give the dish an element of sweetness. Oyster sauce is not only sweet, but it delivers a deeper depth of flavor to the sauce. Don’t have or don’t like oyster sauce? Easy, you can sub with brown sugar.
- Black sesame seeds supposedly have a fuller flavor than white sesame seeds, but the difference is subtle so you may not notice. I personally love using black sesame seeds for the aesthetics – plus it’s said they possess a healthier nutritional value. You can use regular sesame seeds in the recipe if you prefer!
- Leftover Beefy Garlic Noodles taste AMAZEBALLS. I ate that shit cold right out of the Tupperware! Don’t judge, it was glorious!
If you feel like dressing up the Beefy Garlic Noodles with vegetables, be my guest. I for one love the taste of meat, garlic, and thick noodles in a salty-sweet sauce, but adapt this tasty SOB to your liking!
Suddenly I’m experiencing writer’s block and don’t know how to finish up the post. I just asked Kieran to help me. I said, Man, what else can I write about the Beefy Garlic Noodles, lay it on me brah! Kieran responded, “That beefy garlicy noodley goodness.” So there you have it folks, Kieran’s thoughtful contribution. Sorry ladies, he’s taken. HA!!!!!
December is an insanely busy time of year for just about everyone. The Beefy Garlic Noodles recipe is uncomplicated, comes together quickly, and tastes incredible- it’s the perfect recipe to wind down the new year.
I eagerly bid adieu to 2016 and simultaneously eagerly await 2017. Kieran and I strive to make 2017 filled with adventure, productivity, self-improvement, self-enlightenment, and laughter – a shit ton of laughter. I want the same for your 2017 as well.
See you next year folks, and thanks for stopping by,
- Splash of sesame oil
- 1.5 lbs of Denver steak cut into thin strips seasoned with salt and pepper (flank or skirt steak are tasty options too)
- 6 cloves of garlic, minced (use more or less to match your tastes)
- 2 tablespoons fresh ginger, minced (optional)
- 4 tablespoons soy sauce
- 3 tablespoons oyster sauce (you can use brown sugar)
- 1 teaspoon sesame oil
- 4 packages of Udon Noodles (you can use whatever type of pasta you prefer - see notes)
- 2 tablespoons black sesame seeds
- Additional salt and pepper to your preference
- Green onion for garnish (parsley, cilantro, sriracha, and additional soy sauce are great extra garnishes too)
- In a small bowl whisk together the soy sauce, 1 teaspoon of sesame oil, and oyster sauce. Set aside until needed.
- Heat a splash of sesame oil in a skillet over high heat.
- Add and cook the steak (in 2-3 small batches or more if need be) and sear the steak on both sides until it's nicely browned and caramelized, approx 3-4 minutes per side. When the last batch is almost finished cooking on the second side, turn down the heat to medium, then add the other batches of cooked steak, garlic, and fresh ginger. Cook and stir the ingredients together until the garlic and ginger are fragrant, approx 30 seconds.
- Now add the soy sauce mixture to the skillet and cook the ingredients until the soy sauce mixture thickens a little, approx 3 minutes.
- Add the noodles and gently stir until the noodles are well coated with the sauce. Season with additional salt and pepper if needed.
- Finally, top the Beefy Garlic Noodles with the black sesame seeds and stir until well combined.
- Serve the dish in bowls and top with green onion or your favorite garnish.
I love the thickness of Udon noodles but use whatever kind of pasta you like. Just be sure the pasta is precooked before adding it to the skillet. Note, Udon and other store-bought pre-cooked noodles are stuck together when you take them out of the packaging. Rinse the noodles under hot water, in a colander, to loosen and soften them up.