Steak and ramen noodle stir fry with black bean garlic sauce

Cut the bone off the ribeye, trim away some of the fat, and slice the steak into thin pieces.

Cut the red pepper and yellow onion into a little dice.

Cut half the green onions into larger pieces for the dish and keep the rest for garnish.

In a small bowl mix the black bean garlic sauce, apricot jam, a couple splashes of soy and a couple tablespoons of water.

Bring water to a boil for the noodles.

Cook the vegetables on an oiled flat top, starting with the larger green onion pieces, about a minute, keeping them crisp-tender.

Boil the two packs of ramen noodles, then drain.

Add a little more oil and cook the steak, separating the slices, less than a minute.

Add the vegetables and noodles with another shot of oil, mix, then add the sauce and toss.

Bowl up and garnish with the reserved green onion.