Prepare:

4 oz dry vermicelli

2 T. sliced scallions

1 T. ea. toasted sesame oil and toasted sesame seeds

Simmer:

1/4 c. ea. brown sugar and rice vinegar

2 T. ea. soy and minced ginger

1 T. minced garlic

2 t. ea. toasted sesame oil and chili garlic sauce

1 T. water

1 t. cornstarch

Season:

3/4 lb. rib eye, cut into 1/4 in. strips

Salt and pepper

sliced scallions

toasted sesame seeds

Prepare vermicelli according to pkg. directions. Toss with scallions, sesame seeds and oil.

Preheat gril to high. Brush grate with oil.

Simmer sugar, vinegar, soy, ginger, garlic, sesame oil, and chili garlic sauce in pan over high heat. Combine water and cornstarch in small bowl, then whisk into sauce. Return sauce to boil and simmer 1 min. and remove from heat.

Season rib-eye with salt and pepper and grill 2 min. per side, then toss in 2 T. sauce. Arrange strips on plates and garnish with scallions and sesame seeds. Serve with vermacelli, spicy pickled vegetables and sauce on side.