Steak and Sweet Potato Noodles

This was another improvisation. It was the last piece of steak that had been seasoned and “aged” in the fridge, and I had purchased a pack of sweet potato noodles, which I’d never used before. I still had half an onion left, and there was PLENTY of Fresco peppers, so might as well.

• 6 oz thin charcoal steak, liberally seasoned with garlic powder and seasoned salt and left in the fridge overnight
• 2 tblsp vegetable oil
• half onion, thinly sliced
• 1 Fresno pepper, thinly sliced
• 3.5 oz pack of sweet potato or glass noodles
• 1 tblsp soy sauce
• 1 tsp sesame oil

1. Cooked sweet potato noodles according to package instructions and rinse in cold water and drain. Thinly slice charcoal steak across the grain into thin strips.
2. Heat vegetable oil in a cast iron skillet until very hot. Sauté onion until caramelized. Add Fresco pepper and sauté quickly until fragrant. Add steak and sauté quickly. Add drained sweet potato noodles and stir fry for a couple of minutes until hot. Stir in soy sauce and sesame oil.