Silky Sesame Beef Noodle Stir-Fry

Directions

1. Bring a large pot of salted water to a boil and cook the pad Thai noodles until just tender, according to package instructions. Drain and set aside.
2. In a large wok over high heat, add the neutral oil. Once hot, add the cubed beef chuck. Season with salt and black pepper. Let the beef sear undisturbed for about 2 to 3 minutes, then stir and continue cooking for another 4 to 5 minutes until browned and just cooked through. Remove the beef from the wok and set aside, including any juices.
3. Without wiping the wok, add the toasted sesame oil. Stir in the chopped leek, red bell pepper, and shallots. Cook over medium-high heat for about 4 to 5 minutes until softened but not mushy.
4. Add the grated ginger, garlic, and sesame seeds to the wok. Sauté for about 1 minute until the aromatics are fragrant and lightly golden.
5. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, chili garlic sauce, brown sugar, and fish sauce if using. Pour the sauce into the wok, letting it bubble and reduce slightly for 2 minutes while scraping up any caramelized bits.

6. Return the beef (and its juices) to the wok along with the drained noodles. Toss everything together until the noodles are fully coated, the sauce is glossy, and everything is warmed through, about 1 to 2 minutes more.

7. Serve immediately, garnished with extra sesame seeds or a drizzle of chili oil if you like a bit more heat.