[I know, I know... this is months late... but I'm *trying* here!! Thanks to Emily who finally spurred me on to do this with this post ... I'm a sucker for a giveaway!] We make this recipe once a week here and it's Spencer's absolute favorite dish. He will put away more of this dish than anything else. Feel free to experiment with the veggies too. Spencer loves vegetables so I tend to load them in here and vary them from the ones listed below... depending on what I have on hand. Below is our "go-to" recipe and definitely one of the top three comfort meals in this house. I hope you like it!
2 tablespoons soy sauce 2 tablespoons sesame oil 2 green onions finely sliced 1 clove of garlic, minced (or 1 tablespoon minced garlic from the jar) 1 teaspoon sesame seeds (or more - I like lots) 1 teaspoon sugar 1/2 teaspoon black pepper
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1/3 pound beef top sirloin, sliced thin* 2 tablespoons vegetable oil 1/2 cup shredded carrots (or thin sliced) 1/4 pound napa cabbage, sliced 2 cups fresh spinach 6-8 ounces of sliced mushrooms (optional) 1 package sweet potato noodles, cooked and drained 2 tablespoons soy sauce 1 tablespoon sugar 1/2 teaspoon of salt 1/4 teaspoon black pepper
1. In a large bowl, combine the first set of ingredients. Stir in sliced beef and marinate at room temperature for 15-30 minutes.
2. While meat marinates, put water on for noodles. I try to cook the noodles and the beef simultaneously, so when the water boils, start heating the wok!
3. Heat wok or very large skillet over medium-high heat and drizzle with vegetable oil. Cook beef until cooked through. Stir in carrots, cabbage, spinach, and mushrooms. Mix well. Add cooked noodles, soy sauce, sugar, salt and pepper. Reduce heat to medium and cook until greens are wilted and everything is heated through.
*I place the meat in the freezer for 15-30 minutes before slicing it. I find that helps me get the thinnest slices possible.
[Our preferred brand of noodles]
[Close up of the label]
[Sauteing the meat]
[The finished product!]