Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Steak-Mushroom Noodle Stir-Fry
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- 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.
