Please note that links indicate I have purchased locally:
- 6 oz thin rice noodles
- 2 Tbsp canola oil
- 8 oz shiitake mushrooms, stems discarded, caps sliced 3/4 in. thick
- 8 oz green beans, halved crosswise
- 1 1/2-in. piece fresh ginger, sliced into thin strips
- 1/4 cup low-sodium soy sauce
- 2 Tbsp honey
- 1 Tbsp cornstarch
- Black pepper
- 1 lb sirloin steak, sliced 1/2 in. thick
- Place the noodles in a large bowl. Cover with boiling water and let sit for 15 minutes; drain and return them to the bowl.
- Meanwhile, heat 1 Tbsp oil in a large skillet over medium-high heat. Add the mushrooms and cook, tossing, for 2 minutes. Add the green beans and cook, tossing, until the green beans are just tender, 2 to 3 minutes. Add the ginger and toss to combine. Transfer the vegetables to the bowl with the noodles (reserve the skillet) and toss to combine.
- In a small bowl, whisk together the soy sauce, honey and 1 Tbsp water. In a medium bowl, combine the cornstarch and 1/4 tsp pepper. Add the beef and toss to coat.
- Add the remaining Tbsp oil to the skillet and heat over medium-high heat. Add the beef and cook until browned, about 2 minutes. Add the soy sauce mixture and cook just until slightly thickened, about 1 minute. Serve with the noodles and vegetables.
Who I shared it with:
My friends, Leslie and Danielle, who also enjoyed the pumpkin goat cheese appetizer and almond dessert.