Wednesday, October 3, 2012

Korean Spiced Beef, Shiitake Mushrooms & Noodles

We used to frequent a few Korean spots a few years ago, but none of them could come close to a dish a good friend of ours used to make in South Orange County or San Clemente for those that really know the area. She used to have our friends house smelling like all sorts of goodness as soon as you stepped in the door. I was lucky enough to get her version of her Korean Spiced Beef & Noodles, something she said her mother used to cook for her and her brother when they were kids. We have been working on the dish for a few years and have changed just a few things to make it work for us, but none the less it is delicious and healthy.
The flavors of the beef, shiitake mushrooms and brown sugar, are absorbed by the noodles creating an amazingly light, yet filling meal.
(click Read More for the Entire Recipe)
Korean Spiced Beef & Noodles
1 5-to-6-oz package cellophane noodles
1/3 cup soy sauce
5 TBS sesame oil
1 clove garlic, minced
1/3 cup brown sugar
1 ½ TBS apple cider vinegar
12 oz skirt steak, sliced ¼ in thick against the grain
1 yellow onion, cut into ¼ in wedges
Kosher salt
10 oz shiitake mushrooms, stems removed
1 cup shredded carrots (roughly 3 carrots)
6 cups baby spinach (roughly 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 TBS sesame oil, the garlic, brown sugar and vinegar in a bowl.
Put the beef in another bowl and toss with 2 TBS 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 TBS 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 to the beef, toss then serve and enjoy!

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