4.0 – 1 reviews • Mushroom
| Level: |
Easy |
| Total: |
35 min |
| Active: |
35 min |
| Yield: |
4 servings |
Ingredients
- 1 5- to 6-ounce package cellophane noodles
- 1/3 cup soy sauce
- 5 tablespoons toasted sesame oil
- 1 clove garlic, minced
- 1/3 cup packed light brown sugar
- 1 1/2 tablespoons apple cider vinegar
- 12 ounces skirt steak, sliced against the grain into 1/4-inch-thick pieces
- 1 onion, cut into 1/4-inch wedges
- Kosher salt
- 10 ounces shiitake mushrooms, stems removed, sliced
- 1 cup shredded carrots (from about 3 carrots)
- 1 10-ounce package baby spinach
Instructions
- Soak the noodles in hot water to soften, 5 to 10 minutes, then drain and snip into long pieces with kitchen shears.
- Meanwhile, combine the soy sauce, 3 tablespoons sesame oil, the garlic, brown sugar and vinegar in a bowl. Put the steak 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 steak and stir-fry until just cooked through. Transfer to a serving bowl.
- Rinse and wipe out the skillet, return to high heat and add 2 teaspoons sesame oil. Add the mushrooms and carrots and 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, about 3 minutes. Transfer to the bowl with the steak.
- Wipe out the skillet, return to high heat and add the remaining 2 teaspoons sesame oil. Add the spinach and the remaining soy sauce mixture and cook, stirring, 1 minute. Toss with the steak and noodles, then divide among bowls.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
602 |
| Total Fat |
29 g |
| Saturated Fat |
7 g |
| Carbohydrates |
66 g |
| Dietary Fiber |
5 g |
| Sugar |
23 g |
| Protein |
23 g |
| Cholesterol |
55 mg |
| Sodium |
1316 mg |
