Categories: Asian
Ingredients
- 1/2 lb. cremini mushrooms
- 6 oz. dinosaur kale
- 4 scallions
- 1 garlic clove
- 1/4 oz. ginger
- 2 tbsp sesame oil, divided
- 12 oz. ground beef
- 1 tbsp hoisin sauce
- 2 tbsp soy sauce
- 1 packet Sriracha
- 8 oz. long life noodles
- Kosher salt and black pepper
Directions
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Bring a large, covered pot of water to a boil over high heat. Remove and discard mushroom stems, then wipe caps clean with a damp paper towel and thinly slice. Rinse kale and slice or tear leaves into bite-size pieces, discarding stems. Rinse scallions, trim and discard roots, and thinly slice. Mince garlic. Trim and discard skin of ginger and mince.
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Heat half of sesame oil in a large high-sided pan over medium-high heat. When oil is shimmering, add garlic and ginger and saute, stirring, until fragrant, about 1 minute.
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Add mushrooms to pan with aromatics over medium-high heat, and cook until beginning to brown, about 2 minutes. Add kale and scallions and season with salt and pepper. Saute, stirring occasionally, until vegetables have softened, about 3 minutes more. Transfer to a plate and set aside.
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Pat beef dry with paper towel. Wipe pan from vegetables clean and add remaining sesame oil over medium-high heat. When oil is shimmering, add beef. Season with salt and cook, breaking up, until beef is browned, 3 to 5 minutes. Add hoisin, soy sauce and Sriracha. Cook, stirring, until sauce is bubbling and beef is fully coated, about 1 minute more. Remove pan from heat and set aside.
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While beef browns, uncover pot of boiling water and season generously with salt. Stir in noodles and cook until al dente, 2 to 3 minutes. Drain and rinse under cold water for 30 seconds to stop cooking.
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Add noodles and sauteed veggies to pan with beef over medium heat. Cook, stirring, until fully combined and warmed through, about 1 minute. Remove from heat, taste and add more salt as needed. Divide between serving bowls and enjoy!