korean beef with clear noodles and vegetables

 

6 ounces dried bean threads (saifun)
8 dried shiitake mushrooms (1 oz.)
1 pound beef flank steak or less
Sesame oil *
Up to 5 tablespoons soy sauce
2 tablespoons sliced green onion, plus 3 whole green onions
1 tablespoon sugar
1 clove garlic, minced
1  small onion, sliced
1 cup coarsely shredded carrots
1 cup green beans sliced ¼” thick on diagonal
~ ¼ teaspoon pepper

 

Tip-toe Take-off!!!

  1. Rinse mushrooms and place in a bowl with hot water to cover.   Soak for about 15 minutes. Remove and squeeze dry. Cut and discard stems from mushrooms.  Cut mushroom caps into ¼-inch-wide strips.
  2. Bring 2 quarts water to a boil and add bean threads.  Stir to separate, cover, and remove from heat. Let stand until noodles are soft, 3 to 5 minutes. Drain well. With scissors, cut into 6-inch lengths.
  3. Chop beef on the grain into ¼-inch slices. In a bowl, mix meat with 1 teaspoon oil, 2 tablespoons soy sauce, 2 tablespoons sliced green onions, 1 teaspoon sugar, and the garlic. Cover and chill from 30 minutes to 2 hours.
  4. Cut remaining 3 green onions on the diagonal into 2-inch lengths, including green tops.
  5. Heat 2 teaspoons oil in a 12-inch nonstick frying pan over medium-high heat.  Cook  onion until slightly softened but not limp, about 2 minutes. Pour into a large bowl.
  6. Add 1 more teaspoon oil to pan and return it to medium-high heat,.  Add the carrots and the green onions, stirring until green onions are slightly wilted, about 1 minute. Add to bowl.
  7. Heat 2 teaspoons more oil in the pan and when hot, add the mushrooms and the green beans.  Stir until mushrooms are lightly browned, about 2 minutes. Then add to bowl with carrots and green onions.
  8. Again, return pan to medium-high heat, adding more oil if needed.  Once hot, add the beef mixture, stirring until lightly browned, 2 to 3 minutes.  Add to vegetable bowl.
  9. Return pan to heat and add drained noodles, 1 -3 tablespoons soy sauce (to taste), 2 teaspoons sugar, and ¼ teaspoon pepper.  Stir until noodles are hot, 1 to 2 minutes. Pour into bowl with vegetable-beef mixture. Mix well, adding pepper to taste.

 

* note – you may substitute peanut, almond, walnut, or canola oil if you have a sesame allergy