Korean Beef Noodles

The Recipe

Courtesy of: Food Network Magazine - July/August 2012 Issue

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

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

Heat 2 tsp 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.

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.

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 the beef and noodle mixture to the pan and toss.

Review

Although this recipe is a little labor intensive (cook this, remove it from the pan, repeat several times) it really is worth it! We tend to take a few shortcuts by purchasing already cut beef (called stir-fry beef at the local grocery store), pre-shredded carrots, and sliced button mushrooms. The veggies and spinach in this dish make it a little healthier than most stir fry dishes, which we also like.