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Ingredients

• 10 ounces sirloin, cut into thin strips

• 4 dried shitake mushrooms, soaked in boiling water for 30 minutes, thin sliced

• 4 cloves garlic, minced, divided

• 3 T. sugar, divided

• 5 T. soy sauce, divided

• 1.5 tsp. + 2 T. sesame oil

• 1 onion, thin julienne (thin strips)

• 2 carrots, thin julienne (thin strips)

• 1 red bell pepper, thin julienne (thin strips)

• 3 green onions, thinly sliced

• ½ oz. nira chives, cut into 3 inch pieces

• 3-4 oz fresh spinach

• 8-10 oz. sweet potato noodles

• Toasted sesame seeds, to garnish


Preparation:

1. In a large bowl, mix together 1 clove minced garlic, 1 tsp. sugar, 1 T. soy sauce, 1 tsp. sesame oil, salt and pepper. Mix well. Add the sirloin and the rehydrated mushrooms. Toss well to coat and set aside.

2. In a large pot of boiling water, cook the noodles for 7-8 minutes or until chewy, drain. Next, using scissors, cut the noodles into smaller lengths and mix with 1 T. sesame oil, 1 T. soy sauce, and 2 tsp. sugar. Set aside.

3. Next cut all the vegetables, set aside.

4. In a large pan over medium – medium high heat, add 1 T. vegetable oil and saute the onion and carrot, 2-3 minutes. Remove into a large mixing bowl, place the pan back on the stove and add another 1 T. vegetable oil. Next add the red pepper, green onion, and nira chives. Saute quickly and then add the spinach, season with salt and pepper. When the spinach is wilted, add to the mixing bowl the with onions and carrots.

5. Return the pan to the stove and add another 1 T. vegetable oil and turn the pan to high. Add the marinated beef and mushrooms. Saute until the beef is cooked through. Add the beef, mushrooms, and sweet potato noodles to the bowl. Add the last 1 T. sugar, 3 T. soy sauce, and 1 T. sesame oil to the mixing bowl. Toss all ingredients well. Garnish with toasted sesame seeds and more thin sliced green onions.