Make the Steak

Make the marinade by whisking together the soy sauce, rice vinegar, rice wine, brown sugar, sesame oil, sriracha, ginger, and garlic cloves in a large baking dish. Place the steak in the dish and cover. Let marinade at room temperature for half an hour and then flip. Let the steak marinade for an additional half an hour. (Note: you can also pour the marinade into a ziplock bag and marinate the steak overnight ~ just remove from the refrigerate one hour before cooking).

Heat a cast iron pan over medium heat. Once hot, add the steak and cook 5 minutes. Turn over and cover the pan with a lid. Cook for 3 minutes. Remove the lid and cook for an additional 2 minutes. Remove and place on a cutting board. Cover with aluminum foil and let rest for 10 minutes.

Make the Peanut Noodles

Meanwhile, make the rice noodles according to the package. Before draining, reserve ⅓ cup of the hot water. Rinse the noodles in cold water and return to the pot.

Meanwhile, heat half a tablespoon of sesame oil in a large frying pan. Swirl to coat the pan. Add the bell peppers, carrots, and scallions and cook until just starting to soften ~ about 5 minutes. Remove from the heat.

Make the sauce by placing the reserved hot water, soy sauce, peanut butter, rice vinegar, brown sugar, sriracha, ginger, and garlic in a small food processor. Process until smooth. Add the peppers, carrots, and scallions to the pot of pasta. Drizzle over the dressing and toss to coat.

Serve

Slice the steak against the grain. Plate and scoop the peanut noodles onto the plates.

Eat!