Steak & Vermicelli Noodle Bowl
there are times when you just need a quick meal. something that can be made quick, no stress, no hassle, easy clean up afterwards.. and it needs to taste good! this steak and vermicelli noodle bowl is just that for me. deliciously flavored steak cut from the most tender area, marinated for two days, served with sautéed cabbage and vermicelli noodles that take literally 5 minutes to cook. i could eat it everyday, i literally ate variations of it all this week. I’m pathetic.. i know, but it’s kinda my fav.
this steak marinated the fridge for two days and i love doing so because it gives the steak such an amazingly robust flavor that feels like it has creeped right down into the middle, just waiting on you to reach it like a tootsie roll pop! even better, after cooking the steak, there’s this beautiful crust of nothing but seasonings. #love
i seasoned my steak using this recipe and left it in the fridge for two days. when i was ready to cook, i allowed to sit at room temperature. once the steak had reached room temperature, i was ready to cook!
cooking vermicelli rice noodles can be very easy! following he instructions on the bag, let it sit under hot water for 10 minutes. try not to go over the 10 minutes, if you are not ready to cook, remove them from the water and let them sit dry until you are ready to add them into the dish. when you are ready to add, make sure your cabbage is completely cooked because the noodles will only need to be folded in to ensure the flavor is mixed in evenly.
40 minPrep Time
20 minCook Time
1 hrTotal Time
vermicelli rice noodles
2 stalks of green onions
1 head of Chinese white cabbage thinly cut
1 clove of garlic chopped
2 ½ tablespoons of sesame oil
2 tablespoons of soy sauce
salt + pepper to taste
set your vermicelli noodles in hot water for 10 minutes and set aside, being sure not to over soak. Once your noodles have been soaking for 10 minutes, remove from the water and set aside.
in a wok or deep skillet, sauté chopped garlic on medium heat until it begins to become translucent in color. add thinly cut cabbage to your pan and fold in your cabbage. This is also a great time to season your cabbage with salt and pepper. my rule of thumb is typically 1/2 of a teaspoon of salt and two pinches of pepper.
once the cabbage begins to lose its firmness, add sesame oil and soy sauce. once the sound begins to change (it will start to sound like the contents in your wok/skillet are frying), fold in your noodles. continue to fold noodles into the cabbage mixture until you are sure that they are completely seasoned and covered.
cut steak and add to your noodle bowl. you may wish to add more soy sauce, which i do sometimes - but that is completely at your discretion!
don’t you just love “easy!”