|Hoisin sauce||1⁄2 Tablespoon|
|Sriracha chili sauce||1⁄2 Teaspoon|
|Green onion||1⁄3 Cup (5.33 tbs) (Chopped)|
|Beef eye||1⁄2 Pound (Thinly Sliced)|
|Sesame oil||1⁄4 Teaspoon|
|Soy sauce||1 Tablespoon|
|Minced garlic||1⁄2 Teaspoon|
|Broccolini||1 Cup (16 tbs) (Chopped)|
|White button mushroom||1 Cup (16 tbs) (Quartered)|
|Udon noodles/Cooked spaghetti||3 Cup (48 tbs) (Boiled)|
In a medium bowl, combine the beef, sesame oil, soy sauce and sugar; let sit for 5 minutes.
Heat a 12-inch non-stick skillet over medium-high heat and add oil, coating the entire pan surface evenly.
Add the garlic and stir quickly for about 5 seconds. Add the marinated beef to the pan allowing it to cook evenly, about 1 ½ minutes; turn and cook until just no longer pink.
Next, add the broccolini and stir-fry for 15 seconds, and then add in the mushrooms and let it cook for another 30 seconds. Toss in the cooked noodles and combine. Finally, add the soy sauce, hoisin sauce and chili sauce, and mix thoroughly. Sprinkle with green onion and serve immediately.
Makes 2 servings.
- Purchase thinly sliced beef from an Asian market or ask your butcher to slice the meat for you. To cut the meat yourself, slice thinly across the grain. It’s easiest if you partially freeze the meat, just long enough to firm up but not enough to harden (about 30 minutes).
- Udon noodles can be purchased frozen in Japanese or other Asian markets. They come in packs of 4 or 5 individual servings. Cook following package directions. This recipe uses 2 packs (8.8 ounces each).
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