Beef and Mushroom Stir-Fry over Soba Noodles
Chili garlic sauce is a spicy, tangy Thai condiment that you can find in the international section.
Nutrition
Calories: 520 kcalCarbohydrates: 67 gProtein: 32 gFat: 15 gSaturated Fat: 3.5 gCholesterol: 50 mgSodium: 870 mgFiber: 3 gSugar: 14 g
Ingredients
- 8 oz. soba noodles
- 2 Tbsp. reduced-sodium soy sauce
- 5 tsp. seasoned rice vinegar
- 1 tsp. sesame oil
- Salt and pepper
- 12 oz. flank steak sliced thin against the grain
- 5 tsp. minced fresh ginger
- 2 Tbsp. vegetable oil
- 1 onion halved and sliced thin
- 8 oz. portobello mushroom caps gills removed, cut into 1/4"-thick slices
- 1 red bell pepper halved lengthwise, seeded, and sliced thin
- 2 baby bok choy ends trimmed and leaves separated
- 1/4 cup hoisin sauce
- 2 tsp. chili garlic sauce
- 4 scallions sliced thin
- Toasted sesame seeds for garnish
Instructions
- 1. Bring a pot of salted water to a boil. Add noodles and cook according to package instructions; drain and transfer to a bowl. Stir in 1 tablespoon soy sauce, rice vinegar, and sesame oil; season with salt and pepper to taste and set aside.
- 2. Meanwhile, combine steak, remaining 1 tablespoon soy sauce, and 2 teaspoons ginger in a bowl and stir to coat. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat until just smoking. Add steak and cook, stirring occasionally, until browned and no longer pink, about 5 minutes. Transfer to a bowl and set aside.
- 3. Add remaining 1 tablespoon vegetable oil to now-empty skillet and heat over medium-high heat until shimmering. Add remaining 1 tablespoon ginger and cook, stirring constantly, until fragrant, about 15 seconds. Add onion and mushrooms and cook until mushrooms begin to soften, 3 to 5 minutes. Stir in bell pepper and bok choy and cook until just softened, 3 to 5 more minutes.
- 4. Return steak to skillet and cook until heated through, about 1 minute. Stir in hoisin and chili garlic sauces and cook, stirring, until stir-fry is combined and well-coated, about 1 minute.
- 5. Divide reserved soba noodles among four bowls and top evenly with stir-fry. Sprinkle bowls with scallions and sesame seeds and serve.
- Source: Hannaford fresh Magazine, January - February 2018