Asian Beef Noodles

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.

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