|Recipe from: fullforkahead|
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.”
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
10 ounces shiitake mushrooms, stems removed
1 cup shredded carrots (from about 3 carrots)
6 cups baby spinach (about 10 ounces)
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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