Hii, a recipe on fast forward! I had a beef filet ready in the fridge and I initially wanted to grill it and make some french fries, but I changed my mind. I wanted to surprise my son with something new, he woke up early in the morning and went to pass an SAT exam. Mom had to come up with a new dish to show her appreciation of his efforts. He likes Asian stir fries, so here I am googling for a beef and noodle recipe.
I learned through my research that I need to prepare a marinade, the Korean beef sauce, made out of ginger, garlic, soy sauce, sesame oil and brown sugar. The rest was up to the ingredients I had at my disposal, glass noodles, dried mushrooms, carrots, yellow and red bell peppers, green onions, Edamame.
And I had a wok to put me in the right mood or I want to say in french, Pour la frime.
- 500 g rib eye fillet
- 2 handfuls of dried mushrooms, soaked in cold water.
- 2 thin sliced carrots
- 1 small onion shredded
- red and yellow bell pepper
- 1 bag of frozen edamame
- shredded ginger
- 1 pack of glass noodle soaked in cold water
- a handful of shredded green onions
you may want to add more greens, broccoli, Chinese cabbage etc.
The Korean beef sauce:
- 1/2 cup soya sauce
- 1/3 sesame oil
- 1 Crushed garlic
- shredded ginger
- 1 teasp. brown sugar
Prepare the marinade. In a bowl, mix the ginger, garlic, soya, sesame oil and sugar together.
In a slightly greased wok, on high heat, fry the mushrooms with the sliced beef chunks. (4minutes)
Pour the marinade and let it sizzle for 3 minutes then add the julienned vegetables and the softened glass noodles.
Mix well together, the vegetables have to stay crunchy and the noodles soft but not mushy.
Steam the edamame and reserve the beans.
Sprinkle the beef and noodles with the edamame beans and shredded green onions.
well thats it, I hope you will enjoy this fast forward recipe.