Korean Beef Noodles
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 616
- Total Fat
- 30 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 45 milligrams
- Sodium
- 1558 milligrams
- Carbohydrates
- 69 grams
- Dietary Fiber
- 7 grams
- Protein
- 23 grams
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
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.