12 oz. skirt steak, sliced 1/4 inch against the grain
1 yellow onion, cut into 1/4-inch wedges
Kosher salt
10 oz. shiitake mushrooms, stems removed
1 c. shredded carrots (from about 3 carrots)
6 cups baby spinach (about 10 oz.)
Instructions
Soak the noodles in warm water to soften, 5 to 10 mniutes, then drain and snip into pieces with kitchen shears.
Meanwhile, combine the soy sauce, 3 T. sesame oil, the garlic, brown sugar and vinegar in a bowl. Put the beef in another bowl and toss with 2 T. of the soy sauce mixture.
Heat 2 t. sesame oil in a large nonstick skillet over high heat. Add the onion and 1 t. salt and stir-fry for 2 mins. 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 t. sesame oil. Add the mushrooms and carrots; stir-fry 3 mins. Add the noodles and 2 T. of the soy sauce mixture and stir-fry 1 minute; add 1/3 c. water and cook until the noodles are just tender, 3 mins. Transfer to the bowl with the beef.
Wipe out the skillet, return to the heat and add the remaining 2 t. sesame oil. Add the spinach and the remaining soy sauce mixture and cook, stirring, 1 minute. Add to the beef and toss.
Originally Submitted
7/14/2012
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