Taew from @nuanua_cooking Claypot Glass Noodles with Seared Ribeye Steak
- Prep time 20Min
- Cook time 40Min
- Technique Broil, Pan Fry / Saute
- Meat Beef
- Cut Rib Eye
- Serves 4
A nostalgic Thai dish, made with classic aromatic Thai spices and topped with seared Ribeye steak. A recipe shared by Taew, of @nuanua_cooking.
Ingredients
- 300g Australian Ribeye
- 1 branch of Fresh Rosemary
- 2 cloves of Garlic
- ½ tsp Black Pepper
- ½ tsp Salt
- 30g Butter
For Claypot Noodles
- 2-3 pieces of Beef Tallow
- 150g Glass Noodles
- 2 cloves of Garlic
- 2 Spring Onions, cut
- 2 Celery stalks
- 2 Coriander Roots
- 4 slices of Fresh Ginger
Marinating Sauce
- 1½ tbsp Oyster Sauce
- 1 tbsp Fish Sauce
- 1 tbsp Soy Sauce
- 1 tbsp Sugar
- 1 tsp Sesame Oil
- 3 tbsp Water
Method
To start
-
Soak dry glass noodles in water, until ready to use.
For the Ribeye
-
Season the ribeye with salt and pepper, before putting on a hot pan with butter.
-
Add in whole rosemary sprigs and garlic. Cook until medium rare, and take the steak off the heat to rest.
For Marinating Sauce
-
Combine oyster sauce, fish sauce, soy sauce, sugar, and sesame oil together. Add water, and set aside.
For the Noodles
-
Heat up a clay pot on high heat, put in beef tallow until crispy, followed by garlic, coriander root, black pepper, and ginger. Fry until fragrant.
-
Strain water from soaked glass noodles, and add to the claypot with marinating sauce.
-
Close the claypot with the lid, and let boil until all liquid has soaked into the noodles.
Slice ribeye, and put on top of noodles, top with spring onions and celery. Close the lid again until ready to serve.
