Steak-Mushroom Noodle Stir-Fry
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 602
- Total Fat
- 29
- Saturated Fat
- 7
- Carbohydrates
- 66
- Dietary Fiber
- 5
- Sugar
- 23
- Protein
- 23
- Cholesterol
- 55
- Sodium
- 1316
- Total: 35 min
- Active: 35 min
Ingredients
1 5- to 6-ounce package cellophane noodles
1/3 cup soy sauce
5 tablespoons toasted sesame oil
1 clove garlic, minced
1/3 cup packed light brown sugar
1 1/2 tablespoons apple cider vinegar
12 ounces skirt steak, sliced against the grain into 1/4-inch-thick pieces
1 onion, cut into 1/4-inch wedges
Kosher salt
10 ounces shiitake mushrooms, stems removed, sliced
1 cup shredded carrots (from about 3 carrots)
1 10-ounce package baby spinach
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.