Ingredients
- 10 ounce top loin, cut into thin strips
- 1 cup dehydrated mushrooms (shitaki, morel, etc.)
- 4 tablespoon soy sauce
- 1 tablespoon fresh ginger, rough chop
- 1 tablespoon chopped garlic
- 1 tablespoon package ramen noodles (discard seasoning packet)
- 1 tablespoon carrot, julienne
- 1/2 cup green onion, julienne
- 1/2 cup green bell pepper, julienne
- 1/2 cup red bell pepper, julienne
- 1/2 cup sugar snap peas
- 1 teaspoon red pepper flakes
- 1 tablespoon sesame oil
- 1 tablespoon sake
- 1 teaspoon white sesame seeds
Preparation
Baking Directions:
In a small sauce pot, over medium-high heat, add 2 cups of water, dehydrated mushrooms, ginger, 1/2 tablespoon chopped garlic, and 2 tablespoons of soy sauce.
Bring to a boil and turn the heat off.
Add the ramen noodles, cover with a lid and let sit for 5-7 minutes.
In a large saute pan over high heat, add the sesame oil, beef, carrots, green onions, peppers, snap peas and baby corn.
Allow the vegetables and beef to caramelize for 5-6 minutes.
Add ½ tablespoon chopped garlic, lime juice, 2 tablespoons of soy sauce, red pepper flakes, and the mushrooms from the broth.
You can add the ginger if you like.
Let cook for 2-3 minutes, then add the sake and sesame seeds.
Cook an additional 2 minutes to reduce the liquid.
If you like a more "brothy" stir-fry, turn off the heat and continue to the next step.
Once the beef is finished, using tongs, add the noodles to the center of a plate or bowl.
Add a cup or so of the vegetables and beef over the top, garnish with fresh lime and cilantro, then serve with a small drizzle of sesame oil.
