Tuesday, July 17, 2012
Korean Beef Noodles
This was a yummy dinner we enjoyed (with chopsticks, of course!), courtesy of the latest Food Network Magazine. I really liked using the cellophane noodles, a little something different from the usual. I had to adapt the ingredients slightly due to what I had on hand, but in the end this was a great Asian-style meal that I'd like to have again.
Korean Beef Noodles
1 5-to-6-ounce package cellophane noodles (I only used about 3/4 package)
1/3 cup soy sauce
5 Tbsp. sesame oil (That is a LOT of sesame oil! I only had about 2 Tbsp. left in my bottle. I added a little oyster sauce and some extra soy sauce to make up for it)
1 clove garlic, 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 (I used a thin-cut sirloin)
1 yellow onion, cut into 1/4-inch wedges
10 ounces shiitake mushrooms, stems removed (I used cremini)
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 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.