Name: Korean Beef Noodles
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 1 5-to-6-ounce package cellophane noodles; 1/3 cup soy sauce; 5 tablespoons sesame oil; 1 clove garlic, minced; 1/3 cup brown sugar; 1 1/2 tablespoons apple cider vinegar; 12 ounces skirt steak, sliced 1/4 inch thick against the grain; 1 yellow onion, cut into 1/4-inch wedges; Kosher salt; 10 ounces shiitake mushrooms, stems removed; 1 cup shredded carrots (from about 3 carrots); 6 cups baby spinach (about 10 ounces)

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 tablespoons sesame oil, the garlic, brown sugar and vinegar in a bowl.
Put the beef 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 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 teaspoons sesame oil. Add the mushrooms and carrots; 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, 3 minutes. Transfer to the bowl with the beef. Wipe out the skillet, return to the heat and add the remaining 2 teaspoons sesame oil. Add the spinach and the remaining soy sauce mixture and cook, stirring, 1 minute. Add to the beef and toss.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

Korean Beef Noodles

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