Blackbean Noodles with Sesame Steak Stirfry
Ingredients:
1. In a baking dish, stir together the sesame oil, soy sauce, brown sugar, garlic, Sriracha and 2 tablespoons. of the sesame seeds until the sugar dissolves. Set half of the mixture aside.
2. Add the sliced steak to the remaining mixture.
3. Cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours.
4. Remove the dish from the refrigerator 30 minutes before cooking.
5. Cook noodles as directed on the package. Place aside.
6. Warm a wok over medium-high heat and add 1 tablespoon of the canola oil. Remove the meat from the marinade, letting any excess liquid drain off.
7. Add the steak to the wok and stir-fry just until it begins to brown, 2 to 3 minutes. Transfer the steak to a plate. Warm the remaining 1 tablespoon canola oil in the wok, then add the mushrooms and onions. Stir-fry until the vegetables begin to soften, 2 to 3 minutes.
8. Add the carrot and green onions and stir-fry until the onions are soft and lightly browned, 4 to 5 minutes. Stir in the noodles. Add the reserved sauce and the beef, stirring well to coat.
9. Transfer the noodles to a warm serving dish and serve immediately. Serves 4.
- 3 tablespoons Asian sesame oil
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon sriracha sauce
- 1/4 cup toasted sesame seeds
- 12 oz. flank steak, sliced against the grain into thin strips
- 1/2 lb. black bean noodles
- 2 tablespoon canola oil
- 1/2 lb. shiitake mushrooms, stemmed and thinly sliced
- 1 cup thinly sliced onion
- 1 cup julienned carrot
- 1/4 cup thinly sliced green onions
1. In a baking dish, stir together the sesame oil, soy sauce, brown sugar, garlic, Sriracha and 2 tablespoons. of the sesame seeds until the sugar dissolves. Set half of the mixture aside.
2. Add the sliced steak to the remaining mixture.
3. Cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours.
4. Remove the dish from the refrigerator 30 minutes before cooking.
5. Cook noodles as directed on the package. Place aside.
6. Warm a wok over medium-high heat and add 1 tablespoon of the canola oil. Remove the meat from the marinade, letting any excess liquid drain off.
7. Add the steak to the wok and stir-fry just until it begins to brown, 2 to 3 minutes. Transfer the steak to a plate. Warm the remaining 1 tablespoon canola oil in the wok, then add the mushrooms and onions. Stir-fry until the vegetables begin to soften, 2 to 3 minutes.
8. Add the carrot and green onions and stir-fry until the onions are soft and lightly browned, 4 to 5 minutes. Stir in the noodles. Add the reserved sauce and the beef, stirring well to coat.
9. Transfer the noodles to a warm serving dish and serve immediately. Serves 4.
