- N.Y. strip steak
- large sprig rosemary
- 2 Tbsp butter
- 5 cloves garlic (separated)
- 2 Tbsp olive oil
- 1 package soba noodles (cooked according to package directions)
- 1/2 head bok choy, chopped
- 1/2 red bell pepper, julienned
- 1 yellow onion, julienned
- 1/2 lb cremini mushrooms, sliced
- 1 clove of garlic, crushed
- 1 tsp red curry paste
- 2 Tbsp fermented soy sauce
- 1 Tbsp Szechuan sauce
- 1 tsp Dr. Cowan’s Garden Kale Powder
- 1 tsp Dr. Cowan’s Garden Leek Powder
- 1 tsp Dr. Cowan’s Garden Pepper Salt
- In a cast iron skillet or frying pan, heat the oil on medium until hot but not smoking. Pan should sizzle a droplet of water.
- Add the steak and sear for 3 minutes on each side or until a dark brown crust forms. Meanwhile, crush 4 of the garlic cloves with the skin left on.
- Add the 4 garlic cloves and continuously flip the steak on either side for exactly 1 minute per side to ensure even cooking. Do this for about 8 to 10 minutes, ensuring to not overcook.
- Add the butter and rosemary after 10 minutes and baste the steak with the butter and oil using a spoon.
- Remove from heat after testing for doneness and let the steak rest for at least 10 minutes. Remove steak from pan and sprinkle with Pepper Salt to taste.
- In the same pan as the steak, on high heat add a dash of olive oil. Stir-fry the onions for 3 minutes to caramelize. Add the mushrooms and cook for another 2 minutes.
- Add the remaining vegetables and powders. Simmer on medium, adding the sauces while stirring. Simmer for another 5 minutes or until the sauce has reduced a little bit and the vegetables are cooked through. If the pan is too hot and the vegetables need more cooking time, add water.
- Add the soba noodles and incorporate on low heat or off the heat if completely done.
- Place the noodles on a plate. Cut the steak into strips and serve hot over the noodles.
More from: recipe