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Tonight’s flavor-packed dish stars tender beef and fresh wonton noodles, which come together in a sauce made from sweet hoisin and honey, spicy sriracha, and nutty sesame oil. A coating of cornstarch on the beef ensures a delicious crust, and also helps to thicken the sauce. Sweet peppers, cooked in the same pan, round out each bowl with a dash of color.

Ethan Mick

with Fresh Wonton Noodles

Sweet & Spicy Beef

Thinly Sliced Beef

Fresh Wonton Noodles

Sweet Peppers

Garlic

Scallions

Rice Vinegar

Sriracha

Honey

Sesame Oil

Cornstarch

Hoisin Sauce

Tonkatsu Sauce

Ingredients

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot with water; add **a big pinch of salt** and heat to boiling on high. Wash and dry the fresh produce. [Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.](#) Cut off and discard the pepper stems. Quarter the peppers lengthwise, then remove and discard the ribs and seeds. [Peel](#) and roughly chop the garlic. In a medium bowl, whisk together the **white bottoms of the scallions**, **hoisin sauce**, **sesame oil**, **tonkatsu sauce**, **vinegar**, **honey** (kneading the packet before opening), **¼ cup of warm water**, and **as much of the sriracha as you’d like**, depending on how spicy you’d like the dish to be.

Prepare the ingredients & make the sauce:

Using your hands, separate the **sliced** **beef**; pat dry with paper towels. Place in a large bowl and season with salt and pepper. Add the **cornstarch**; toss to thoroughly coat. In a large pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a piece of beef sizzles immediately when added to the pan, add the coated beef in a single layer (shaking off any excess cornstarch before adding). Cook, without stirring, 2 to 4 minutes, or until browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Coat & cook the beef:

While the beef cooks, add the **noodles** to the pot of boiling water, stirring gently to separate. Cook 2 to 4 minutes, or until tender. Reserving **½ cup of the noodle cooking water**, drain thoroughly.

Cook the noodles:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the **peppers** and **garlic**; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant.

Cook the peppers:

Add the **sauce**, **cooked noodles**, **cooked beef**, and **half the reserved noodle cooking water** to the pan. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and thickened. (If the sauce seems dry, gradually add the remaining noodle cooking water to achieve your desired consistency.) Turn off the heat. Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the **green tops of the scallions**. Enjoy!