![]() |
Recipe from: fullforkahead Image credit: KMont |
Asian
Beef Noodles
“Another
reason to call this simply Asian Beef Noodles is you may be like me and need to
substitute a few items. If you too can’t find cellophane noodles, try pad Thai
noodles, soba noodles or udon. Any of these will also make a wonderful dish.” KMont
Ingredients:
1
5-to-6-ounce package cellophane noodles
1/3 cup soy
sauce
5 tablespoons
sesame oil
1 clove garlic,
minced
1/3 cup brown
sugar
1 1/2
tablespoons apple cider vinegar
12 ounces
skirt steak, sliced 1/4 inch thick against the grain
1 yellow
onion, cut into 1/4-inch wedges
Kosher salt
10 ounces
shiitake mushrooms, stems removed
1 cup
shredded carrots (from about 3 carrots)
6 cups baby
spinach (about 10 ounces)
Instructions:
Soak the
noodles in warm water to soften, 5 to 10 minutes, then drain and snip into
pieces
with kitchen shears.
Meanwhile,
combine the soy sauce, 3 tablespoons sesame oil, the garlic, brown sugar and
vinegar in a bowl.
Put the beef
in another bowl and toss with 2 tablespoons of the soy sauce mixture.
Heat 2
teaspoons sesame oil in a large nonstick skillet over high heat.
Add the onion
and 1 teaspoon salt and stir-fry 2 minutes.
Add the beef
and stir-fry until just cooked through.
Transfer to a
bowl.
Rinse and
wipe out the skillet, return to the heat and add 2 teaspoons sesame oil.
Add the
mushrooms and carrots; stir-fry 3 minutes.
Add the
noodles and 2 tablespoons of the soy sauce mixture and stir-fry 1 minute; add
1/3
cup water and cook until the noodles are just tender, 3 minutes.
Transfer to
the bowl with the beef.
Wipe out the
skillet, return to the heat.
Add the
spinach and the remaining soy sauce mixture and cook, stirring, 1 minute.
Add to the beef
and toss.
Read
more and enjoy this amazing recipe and many more when visiting fullforkahead
No comments:
Post a Comment