READY IN: 30mins
INGREDIENTS 8ouncesrib eye steaks, thinly sliced and most fat removed 1bunchspinach 2carrots, peeled and julienned 5shiitake mushrooms, stems removed and sliced thinly 3garlic cloves, minced 1onion, sliced 6green onions, thinly sliced 3tablespoonssoy sauce, divided 1 1⁄2 tablespoonssesame oil, divided 1tablespoonsugar, divided 16ouncesvermicelli rice noodles 2tablespoonsseasoned rice vinegar
DIRECTIONSBring a pot of water to a boil and add rice noodles. Cook for about 3-5 minutes, then drain and place in large bowl.Add 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Mix well.Wash the spinach and blanch for about 1-2 minutes. Drain well and mix in with noodles.In a large skillet under medium high heat, add about 1/2 tablespoon of sesame oil and stir-fry the carrots, onions, and garlic. Add that mixture to the noodles.Add beef and mushrooms to same skillet and cook until beef is done. Add 1 tablespoon soy sauce, and 1/2 tablespoon sugar. Stir in the green onions and add mixture to noodles.Finally, add in remaining soy sauce and sugar, 2 teaspoons sesame oil, and rice vinegar. Mix well and serve!
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