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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This entrée falls somewhere between a soup and a noodle dish. You can eat it with chopsticks, but be sure to have spoons around to catch the broth. Ingredients:
8 ounces uncooked udon noodles (thick, round fresh japanese wheat noodles) or spaghetti |
1 1/2 teaspoons bottled minced garlic |
1/2 teaspoon crushed red pepper |
2 (14 1/4-ounce) cans low-salt beef broth |
3 tablespoons low-sodium soy sauce |
3 tablespoons sake (rice wine) or dry sherry |
1 tablespoon honey |
cooking spray |
2 cups sliced shiitake mushroom caps (about 4 ounces) |
1/2 cup thinly sliced carrot |
8 ounces top round, thinly sliced |
3/4 cup diagonally cut green onions |
1 (6-ounce) bag prewashed baby spinach |
Directions:
1. Cook noodles according to package directions; drain.
2. Place garlic, pepper, and broth in a large saucepan. Bring to a boil; reduce heat, and simmer 10 minutes.
3. Combine soy sauce, sake, and honey in a small bowl; stir with a whisk.
4. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and carrot; sauté 2 minutes. Stir in soy sauce mixture; cook 2 minutes, stirring constantly. Add vegetable mixture to broth mixture. Stir in beef; cook 2 minutes or until beef loses its pink color. Stir in noodles, green onions, and spinach. Serve immediately.
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