1 pound flank steak
1 package rice noodles
canola oil
Garlic, minced
Ginger, minced
Hot sesame oil
Soy sauce
Bean sprouts
Shitake mushrooms, thinly slice
Scallions, thinly sliced
I rarely make beef dishes mostly because they always intimidate me, but after my successful attempt at Korean beef lettuce wraps, I'm ready for more. Men's Health usually has some relatively healthy beef dishes, so I am adopting this noodle dish recipe, using wide rice noodles instead of egg noodles and adding more veggies with the shitake mushrooms.
Prepare noodles according to package directions. Drain and rinse with cold water. Slice the steak into thin strips and season with salt and pepper. Heat oil in a pan, add garlic and ginger and cook for 30 seconds. Cook steak until browned then add mushrooms and sprouts. Toss in noodles with the soy sauce and sesame oil. Top with scallions.
Serve with some sriracha sauce for extra spice. This makes A LOT too, so can make this Sunday night and eat it all week.
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