Description
Transform leftover prime rib into a delicious, comforting meal with a perfect balance of sweet and spicy flavors. This dish combines tender slices of prime rib with crisp vegetables and perfectly cooked noodles, making it ideal for a cozy weeknight dinner or an impressive last-minute meal for guests. Inspired by Asian-style stir-fries, it’s easy, flavorful, and packed with color and texture.
Ingredients
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2 cups leftover prime rib, thinly sliced
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8 oz wide rice noodles or egg noodles
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2 tablespoons vegetable oil
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1 medium onion, thinly sliced
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3 garlic cloves, minced
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1 tablespoon fresh ginger, grated
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1 red bell pepper, julienned
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1 yellow bell pepper, julienned
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1 cup snap peas or snow peas
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2 medium carrots, julienned
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1/4 cup low-sodium soy sauce
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2 tablespoons hoisin sauce
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1 tablespoon honey or maple syrup
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1 tablespoon chili garlic sauce (adjust to taste)
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1 teaspoon sesame oil
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2 green onions, sliced for garnish
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1 teaspoon toasted sesame seeds (optional)
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Fresh cilantro for garnish (optional)
Instructions
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Cook the noodles according to package instructions, then drain, rinse under cold water, and set aside. Toss with a teaspoon of oil to prevent sticking.
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Heat vegetable oil in a large skillet or wok over medium-high heat.
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Add sliced onions, garlic, and grated ginger. Sauté 1–2 minutes until fragrant.
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Stir in bell peppers, snap peas, and carrots. Cook 3–4 minutes until just tender but still crisp.
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Add the sliced prime rib and toss with the vegetables for 2 minutes, warming the beef without overcooking.
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In a small bowl, combine soy sauce, hoisin sauce, honey, and chili garlic sauce. Pour over the beef and vegetables, stirring to coat evenly.
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Add the cooked noodles to the skillet and toss thoroughly to combine with the sauce, beef, and vegetables.
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Drizzle sesame oil over the noodles and give a final toss.
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Plate and garnish with sliced green onions, toasted sesame seeds, and cilantro if desired. Serve immediately.
Notes
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Slice beef thinly against the grain for tenderness.
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Adjust chili garlic sauce to control spice level.
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Substitute vegetables like broccoli, mushrooms, or baby corn as desired.
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Rice noodles, egg noodles, or spaghetti can be used. Adjust cooking times accordingly.
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Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or soy sauce.
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- Prep Time: 15 minutes
- Cook Time: 15 minutes