Beef Mushroom Noodles Quick (Print Version)
# Ingredients:
→ Main Components
01 -
225 g cooked egg or rice noodles
02 -
225 g sliced mushrooms (try shiitake, cremini, or white button)
03 -
450 g thinly cut sirloin or stewing beef
→ Aromatics
04 -
A thumb-sized piece of ginger, grated
05 -
3 garlic cloves, chopped up small
06 -
2 green onions, cut up and keep the white and green bits separate
→ Sauce & Seasonings
07 -
240 ml beef broth, half for later
08 -
45 ml soy sauce
09 -
Salt and black pepper the way you like it
10 -
15 ml hoisin sauce
11 -
30 ml stir-fry friendly neutral oil
12 -
30 ml sesame oil
# Instructions:
01 -
Taste and add extra salt or pepper if it needs a boost. Sprinkle with those green onion tops right before serving.
02 -
Toss the beef back in the skillet with the mushroom mix. Pour in your sauce blend and the leftover broth. Give it a few minutes to bubble until the sauce is a little thick. Add your noodles and stir till they're covered in saucy goodness.
03 -
Grab a bowl and whisk together hoisin, sesame oil, soy sauce, and some beef broth (but not all of it yet).
04 -
Pour the rest of your oil in the pan. Cook those mushrooms first till they're browned and the liquid evaporates. Next, throw in garlic, ginger, and the white parts of your green onion and fry till you smell them.
05 -
Crank up your skillet or wok over high with 15 ml oil. Throw in the beef and cook just until browned. Dust with salt and pepper. Take the beef back out and set aside for now.
06 -
Put water on to boil in a pot. Follow the noodle pack directions and cook them until they're just cooked, not mushy. Rinse under cold water to stop cooking, then drain and put aside.
07 -
Cut beef into thin strips across the grain. Clean and chop the mushrooms. Mince garlic, grate your ginger, and slice up the green onions, making sure to save greens and whites apart.
# Notes:
01 -
Cut the beef in thin slices so it cooks up fast and evenly. Mixing mushroom kinds will boost the tasty umami flavor.