6 oz beef (filet mignon or boneless ribeye recommended for tenderness) cut into bit size strips
4 garlic cloves, minced, divided
1 TB plus 3 tsp granulated sugar, divided
4 TB soy sauce, divided
4 TB Asian toasted sesame oil, divided (caramel brown in color; found in Asian aisles of grocery stores)
olive oil for cooking
1 medium onion, thinly sliced
2 carrots, peeled and cut into matchsticks
4 large dried Shitake mushrooms, soaked in warm water 1-2 hours to soften, cut into thin strips
8 oz white mushrooms, thinly sliced
8 oz baby spinach leaves (bagged/prewashed is easiest)
10 oz Sweet potato starch noodles (sometimes called sweet potato vermicelli or Dangmyeon)
2 whole stalks green onion, ends removed, cut into bite size pieces
table salt and freshly ground black pepper
2 TB toasted sesame seeds for garnish
Instructions
In a bowl, mix beef with half the minced garlic, one tsp sugar, a pair of tsp condiment, one tsp vegetable oil, and 1/4 tsp ground black pepper. Stir to mix, cover, and chill in electric refrigerator.
in a very giant slippery pan, add a pair of TB vegetable oil over medium heat. Once oil is hot, add onion, carrots, shitake mushrooms, and a pinch of salt (1/8 tsp.) cowl and stir over medium heat concerning three minutes or till onion is semitransparent. Add white mushrooms and pinch of salt. Stir for two minutes or till mushrooms simply flip soft. Add spinach and stir jut till limp. Transfer mixture to a really giant bowl, cover, and keep heat.
Bring an oversized pot of salt-cured water to boil.
Meanwhile, within the same slippery pan (now empty,) add one TB vegetable oil, beef, and inexperienced onions over medium heat. Stir till beef isn't any longer pink. Add beef mixture to the massive bowl of veggies and canopy.
Place noodles into the massive pot of boiling water, stirring typically, 7-8 minutes or simply till noodles area unit soft and chewy. Drain, rinse in short with cold water, exhausting well. victimization room shears, create a number of cuts through the noodles so that they aren’t as long. Place noodles back in empty pot. Add three tsp sugar, a pair of tsp condiment, and four tsp vegetable oil. Toss well to mix.
combine along the noodles and also the beef/veggie mixture (either in giant bowl or giant pot.) Add remaining garlic, sugar, soy sauce, and vegetable oil. Add salt/pepper to style. Toss well by hand. Sprinkle on cooked benny seeds and serve heat or at area temporary worker.
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