Steak Tips

Make the Thai iced tea: Bring water to boil in a saucepan and add the thai tea mix (or black tea bags). Add sugar and gently stir to completely dissolve sugar. Gently boil tea for about 3 minutes. Remove from heat.

Transfer pot to the fridge and allow tea to steep for at least 30 minutes (the more concentrated the tea flavor, the better the taste). While the tea is infusing, cook the noodles and prep the steak ingredients.

Cook noodles according to package directions.

Prep the steak ingredients per instruction above.

Cook the steak: Heat a large nonstick skillet over medium-high heat. Once hot, coat the pan with nonstick spray. Add steak and sauté 5 minutes, browning on all sides. Remove from the pan and set aside.

Return the pan to the heat and melt the butter. Add shallots and mushrooms and sauté 4 minutes. Then add garlic and sauté 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Add pepper, salt, and thyme sprigs. Bring to a boil and cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated. Discard thyme sprigs. Turn the heat to low to keep warm while you finish the noodles and thai iced tea and cook the peas.

Finish the noodles: Drain the noodles and return to the pot. Toss with butter and season with salt and pepper to taste. Set over low heat to keep warm until you are ready to serve.

Melt the butter in a non-stick pan over medium heat. Add peas and season with salt and pepper. Cook, stirring frequently until peas are tender and heated through (about 3-5 minutes).

Finish the Thai iced tea: Strain the tea (preferably through a traditional re-useable cloth filter to remove any sediment). Fill glasses with ice and pour in tea to fill ¾ of the glass, then fill to the top with half and half (or other creamer).