Griddle Seared Ribeye steak with flat iron veggies served with Cantonese noodles

I had to write this up tonight because it was one of the best meals I’ve ever had.

Griddle Seared Ribeye steak with flat iron veggies served with Cantonese noodles.

Veggies are angel hair cabbage, thin sliced green onions, sprouts, thin sliced carrots and minced fresh garlic.

Cook the noodles, but only 3 of the 4 minutes. Put in an ice water bath, then strain to dry while you do the rest of the prep. A little olive oil keeps it from sticking.

On the heated griddle, with oil (I used avocado) toss on the noodles and begin to cook. On the other side of the griddle, add the cabbage, carrots and onions. When they look almost done, add the garlic and mix together. Then bring in the sprouts, and mix the noodles with the veggies. Add some soy sauce or terriaki sauce and toss. Turn off the heat on half the griddle, mix the noodle/veggies and then cover.

On the hot side, cook the steak. Season it with only salt and pepper. Sear both sides.

Serve it up. Thin slice the steak, and plate it with the veggie/noodle mix. Top with diced green onion.

This was a FAST and incredibly good meal, with simple ingredients that I already had in my fridge. Other than the noodles and the steak. And the sprouts. But our Food Lion actually had Cantonese noodles and the spouts!