Korean Beef Noodles (Food Network Kitchens) |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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) |
Directions:
1. Soak the noodles in warm water to soften, 5 to 10 minutes, then drain and snip into pieces with kitchen shears.
2. 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.
3. 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.
4. 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.
5. Wipe out the skillet, return to the heat and add the remaining 2 teaspoons sesame oil. Add the spinach and the remaining soy sauce mixture and cook, stirring, 1 minute. Add to the beef and toss.
6. Per serving: Calories 616 ; Fat 30 g (Saturated 7 g); Cholesterol 45 mg; Sodium 1,558 mg; Carbohydrate 69 g; Fiber 7 g; Protein 23 g
7. Photograph by Antonis Achilleos
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