Korean Beef Noodles

• 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)

1. Soak the noodles in warm water to soften, 5 to 10 minutes, then drain and snip into pieces with kitchen shears.
2. Meanwhile, combine the soy sauce, 3 tablespoons sesame oil, the garlic, brown sugar and vinegar in a bowl.
3. Put the beef in another bowl and toss with 2 tablespoons of the soy sauce mixture.
4. Heat 2 teaspoons sesame oil in a large nonstick skillet over high heat.
5. Add the onion and 1 teaspoon salt and stir-fry 2 minutes.
6. Add the beef and stir-fry until just cooked through.
7. Transfer to a bowl.
8. Rinse and wipe out the skillet, return to the heat and add 2 teaspoons sesame oil.
9. Add the mushrooms and carrots; stir-fry 3 minutes.
10. 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.
11. Transfer to the bowl with the beef.
12. Wipe out the skillet, return to the heat and add the remaining 2 teaspoons sesame oil.
13. Add the spinach and the remaining soy sauce mixture and cook, stirring, 1 minute.
14. Add to the beef and toss.
15. 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
16. Photograph by Antonis Achilleos

noodles, soy sauce, sesame oil, clove garlic, brown sugar, apple cider vinegar, skirt steak, yellow onion, kosher salt, shiitake mushrooms, carrots, baby spinach

Taken from www.foodnetwork.com/recipes/food-network-kitchens/korean-beef-noodles-recipe.html (may not work)