Korean Beef Noodles

My favorite time of the year is here: hunting. This is a great week this year because I'm off from school and Mr. X is at camp all week. That means I get to make all my Asian, spicy recipes that I never get to make when he's around. This dish was simple, light, and so delicious. I changed it a little bit because that's what I always do when I cook-- change recipes. I also cut this in half because it's just me eating. Thanks Food Network!

What you'll need:
1 5-to-6-ounce package cellophane noodles
1/3 c. soy sauce
5 T, sesame oil
1 clove garlic, minced
1/3 c. brown sugar
1 1/2 T. apple cider vinegar
12 oz. skirt steak, sliced 1/4 inch thick against the grain
1 yellow onion, cut into 1/4-inch wedges
Kosher salt
10 oz. shiitake mushrooms, stems removed (I just used regular)
1 c.shredded carrots (from about 3 carrots)
6 c. baby spinach (about 10 ounces)

What you'll do: There are some ridiculous steps in this. Instead, I just sauteed the vegetables, then beef, and combined, but this is the exact recipe:
1. Soak the noodles in warm water to soften, 5 to 10 minutes, then drain, cut into pieces if you want. I didn't.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. I of course added Sriracha sauce because life is always better with more sriracha.


Per serving: Calories 616 ; Fat 30 g (Saturated 7 g); Cholesterol 45 mg; Sodium 1,558 mg; Carbohydrate 69 g; Fiber 7 g; Protein 23 g