Ingredients
- Rice noodles
- Beef stock
- Hoisin sauce
- Rice wine vinegar
- Sesame oil
- Lime juice
- Sriracha sauce
- Fresh ginger, minced
- Garlic, minced
- Filet mignon, thinly sliced
- Fresh cilantro, chopped
- Black sesame seeds
- Egg
- Salt and pepper, to taste
Instructions
- Prepare the Beef Stock Mixture: In a pot, combine beef stock, hoisin sauce, rice wine vinegar, sesame oil, lime juice, Sriracha, ginger, and garlic. Bring to a simmer and keep warm.
- Cook the Noodles: Cook the rice noodles according to the package instructions, then drain and set aside. Keep them warm.
- Cook the Filet Mignon: Season the filet mignon slices with salt and pepper. Quickly sear them in a hot pan until they reach your desired level of doneness. Set aside and keep warm.
- Fry the Egg: In a non-stick skillet, fry an egg to over-easy or your preference, ensuring the yolk remains runny.
- Assemble the Bowl: Place a serving of warm rice noodles in a bowl. Ladle the hot seasoned beef stock over the noodles. Arrange the sliced filet mignon on top.
- Add the Toppings: Place the fried egg on top of the filet mignon. Sprinkle with chopped cilantro and black sesame seeds.
- Serve: Serve the noodle bowl hot, with additional lime wedges, Sriracha, or hoisin sauce on the side according to taste.
