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