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 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.  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.  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.
  5. 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.

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