Thai Drunken Noodles with Wagyu Beef

Directions

1. Tools - Large Wok, Wooden Chopsticks, Large Pot
2. FIRST STEP Take the Fullblood Wagyu beef carpaccio/sukiyaki strips out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
3. PREPARING THE NOODLES Boil 4 quarts of water on the stove top. Add in the wide rice noodles, and cook for 5 minutes. Drain the noodles, and toss them lightly with grapeseed oil so they don’t stick.
4. PREPARING THE SAUCE In a medium-size bowl, whisk together the soy sauce, 1/2 cup of water, oyster sauce, dark brown sugar, minced garlic, minced ginger, and fish sauce. Reserve.
5. PREPARING THE FULLBLOOD WAGYU BEEF Add the grapeseed oil to a large wok, and heat over high heat. Add in the Fullblood Wagyu beef carpaccio/sukiyaki strips (cut into 1 inch pieces). Let them caramelize for 30 seconds. Then using a chopstick, flip the beef strips over. Cook for another 15 seconds. Remove the beef strips from the wok, and place them on a plate.
6. PREPARING THE THAI DRUNKEN NOODLES Return the wok to high heat. Add in the sliced Thai red chilies, julienned red bell pepper, and julienned yellow onion. Cook for 3 minutes (sautéing quickly). Add in the sauce, and bring it to a boil. Then, add in the noodles, and toss to coat the noodles. Toss to combine. Continue cooking until the sauce has cooked down and starts to coat the noodles. Note: You want a little brown on the noodles, so don’t be alarmed by a little char. Remove the wok from the heat.
7. FINAL STEPS Fold in the Fullblood Wagyu beef, roughly chopped Thai basil leaves, and minced Chinese chives. Serve immediately, and enjoy!