Ingredients

The following ingredients have 6 Servings
  • 6 oz beef (filet mignon or boneless ribeye recommended for tenderness cut into bit size strips)
  • 4 garlic cloves (minced, divided)
  • 1 TB plus 3 tsp granulated sugar (divided)
  • 4 TB tamari sauce (divided)
  • 4 TB Asian toasted sesame oil (divided (caramel brown in color; found in Asian aisles of grocery stores))
  • olive oil for cooking
  • 1 medium onion (thinly sliced)
  • 2 carrots (peeled and cut into matchsticks)
  • 4 large dried Shitake mushrooms (soaked in warm water 1-2 hours to soften, cut into thin strips)
  • 8 oz white mushrooms (thinly sliced)
  • 8 oz baby spinach leaves (bagged/prewashed is easiest)
  • 10 oz sweet potato starch noodles
  • 2 whole stalks green onion (ends removed, cut into bite size pieces)
  • table salt and freshly ground black pepper
  • 2 TB toasted sesame seeds for garnish

Instruction

  • In a bowl, combine beef with half of the minced garlic, 1 tsp sugar, 2 tsp soy sauce, 1 tsp sesame oil, and 1/4 tsp ground black pepper. Stir to combine, cover, and chill in fridge.
  • In a large nonstick pan, add 2 TB olive oil over medium heat. Once oil is hot, add onion, carrots, shitake mushrooms, and a pinch of salt (1/8 tsp.) Cover and stir over medium heat about 3 minutes or until onion is translucent. Add white mushrooms and pinch of salt. Stir for 2 minutes or until mushrooms just turn soft. Add spinach and stir jut until wilted. Transfer mixture to a very large bowl, cover, and keep warm.
  • Bring a large pot of salted water to boil.
  • Meanwhile, in the same nonstick pan (now empty,) add 1 TB olive oil, beef, and green onions over medium heat. Stir until beef is no longer pink. Add beef mixture to the large bowl of veggies and cover.
  • Place noodles into the large pot of boiling water, stirring often, 7-8 minutes or just until noodles are soft and chewy. Drain, rinse briefly with cold water, draining well. Using kitchen shears, make a few cuts through the noodles so they aren't as long. Place noodles back in empty pot. Add 3 tsp sugar, 2 tsp soy sauce, and 4 tsp sesame oil. Toss well to combine.
  • Mix together the noodles and the beef/veggie mixture (either in large bowl or large pot.) Add remaining garlic, sugar, soy sauce, and sesame oil. Add salt/pepper to taste. Toss well by hand. Sprinkle on toasted sesame seeds and serve warm or at room temp.