Sukiyaki beef with noodles
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- Prep Time10 min
- Total Time10 min
- Makes4 servings
Ingredients
1/2 450-g pkg spaghettini pasta
250 g sirloin or rib steak, at least 1-in. thick
6 green onions
4 cups thickly sliced napa cabbage, about 1/2 head, or bok choy
250 g baby spinach
3 tbsp vegetable oil
1/4 cup granulated sugar
125 g sliced mushrooms
1/3 cup soy sauce
2 tbsp sherry
1/2 tsp hot chili-garlic sauce, optional
1/2 lime
Instructions
Cook pasta in a large pot of boiling water until barely tender, about 6 minutes. (It will be cooked more later.) Meanwhile, slice steak into very thin strips. Slice onions into 1-inch (2.5-cm) pieces. Slice cabbage. Wash spinach, then set aside.
Drain cooked pasta and return to cooking pot. Heat oil in a large frying pan set over medium-high heat. Sprinkle sugar into pan. As soon as sugar turns golden, about 2 minutes, add steak. Stir-fry until browned, from 1 to 2 minutes. Add steak to pasta. Add mushrooms to frying pan and stir constantly until lightly browned, about 1 minute. Add mushrooms and pan juices to pasta. Set pasta pan over medium-low heat. Stir in soy, sherry and chili-garlic sauce, if using. Then add onions, cabbage and spinach. Stir until cabbage is hot, about 1 minute. Taste and squeeze lime overtop, if needed.
Nutrition (per serving)
Calories 485, Protein 24.3g, Carbohydrates 63.8g, Fat 14.6g.
A little meat goes a long way in this Japanese-inspired noodle dish.
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