-
1
Combine the hoisin, orange juice and soy sauce with a whisk and reserve. In a small bowl, combine ginger, chili flakes and garlic with 2 tablespoons soy bean oil. Add salt and pepper to the mixture and combine well.
-
2
Add rib eye steaks to marinade and refrigerate for 2 hours.
-
3
While steaks are marinating, blanch the noodles and broccoli. Bring large pot of water to a boil. Place the broccoli in a wire basket and cook for about 4 minutes at a slow boil.
-
4
Remove from pot and place in ice water to stop the cooking process. Let sit in ice bath for a couple minutes until chilled.
-
5
In the same pot, cook Shanghai noodles until al dente, about 5 or 6 minutes. Remove and pour into colander.
-
6
Once the excess water is removed, place the noodles on a sheet tray, and lightly coat with soy bean oil, being sure to move the noodles to prevent them from sticking. Let cool to room temperature, moving occasionally.
-
7
Remove beef from refrigerator and allow to come to room temperature for about 5 minutes before cooking.
-
8
Season with salt and pepper. In a very hot oiled saute pan, place the steaks and let cook for 5 minutes on each side (to medium-rare).
-
9
While the steaks are cooking, place 1 tablespoon of soy bean oil in a warm saute pan and sweat the onions with 1 teaspoon of garlic, ginger and chili flakes. Once the onions are translucent, add the white wine and allow to reduce by 3/4. Add hoisin mixture and stir. Let simmer for 3-4 minutes then add noodles.
-
10
Toss the noodles with the sauce and allow the noodles to get hot, about 4 minutes. Add the blanched broccoli and continue to cook until noodles and broccoli are hot. Add the butter and continue to toss until noodles and.broccoli are coated.
-
11
Divide the noodles unto four separate plates. Place the beef on a cutting board and cut into thin strips. Lay the rib eye slices on top of the noodles. Serve and enjoy!
