Categories: Pasta

Ingredients

• 5-6 oz package cellophane noodles
• 1/3 cup soy sauce
• 5 tbsp sesame oil
• 1 garlic clove, minced
• 1/3 cup brown sugar
• 1 1/2 tbsp apple cider vinegar
• 12 oz skirt steak, sliced 1/4 inch thick against the grain
• 1 yellow onion, cut into 1/4-inch wedges
• Kosher salt
• 10 oz shiitake mushrooms, stems removed
• 1 cup shredded carrots
• 6 cups baby spinach

Directions

1. Soak the noodles in warm water to soften, 5-10 minutes, then drain and snip into pieces with kitchen shears.

2. Meanwhile, combine the soy sauce, 3 tbsp sesame oil, garlic, brown sugar and vinegar in a bowl. Put the beef in another bowl and toss with 2 tbsp of the soy sauce mixture.

3. Heat 2 tbsp sesame oil in a large nonstick skillet over high heat. Add the onion and 1 tsp salt and stir-fry 2 minutes. Add the beef and stir-fry until just cooked through. Transfer to a bowl.

4. Rinse and wipe out the skillet, return to the heat, and add 2 tsp sesame oil. Add the mushrooms and carrots; stir fry 3 minutes. Add the noodles and 2 tbsp 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.

5. Wipe out the skillet, return to the heat and add the remaining 2 tsp sesame oil. Add the spinach and the remaining soy sauce mixture and cook, stirring, 1 minute. Add to the beef and toss.

Email to a friend | Print this recipe | Back