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.
Korean Spiced Beef & Noodles
Ingredients
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)
Directions:
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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