In a small bowl, mix together the soy sauce, sesame oil, sugar, garlic, ginger and black pepper. Add the beef and toss to coat.
Cover with plastic wrap and refrigerate for 30 to 60 minutes. While the beef marinates, re-hydrate the mushrooms. Just before the marinade time is complete, prepare the noodles, drain and rinse in cold water.
Toss the noodles with the remaining sesame oil to prevent sticking. Drain the mushrooms, reserving the steeping liquid. In a large skillet or wok over High/Medium-High heat, heat half the peanut or canola oil until shimmering. Heat the remaining peanut or canola oil and when shimmering, add the asparagus.Stir fry for 1 to 2 minutes before removing to a clean bowl. Adding the carrot, red pepper, onions, and drained mushrooms to the hot pan. Stir fry for 1 to 2 minutes until the vegetables are tender crisp. Remove to the bowl with the asparagus. Add the beef and stir fry until the edges brown and it is no longer pink, approximately 5 minutes. Remove to a clean bowl. If desired, add the noodles and stir fry in the remaining oil and a splash of the mushroom steep until translucent and slightly crisp on the edges, approximately 1 to 2 minutes. Serve with the noodles piled to one side of a bowl, vegetables on the other side and the beef spread across the top. Garnish with sliced scallions and nori.
I apologize for the lack of pictures, my phone died while I was cooking – Doh! Anyway, I hope you enjoy the final dish pictures!
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