Ingredients:
6 dried shiitake mushrooms
4 ounces uncooked cellophane noodles
2 tablespoons sesame oil
2 teaspoons soy sauce
2 teaspoons sugar
3 teaspoons toasted sesame seeds, divided
2 teaspoons rice wine
1 garlic cloves, minced
1/4 teaspoon pepper
1/2 lb sirloin beef, sliced thinly
1 tablespoon canola oil, divided
1 cup shredded cabbage
1 medium Spanish onions, sliced
1 medium carrots, peeled and shredded
2 green onions, chopped
2 cups torn spinach
Directions:
Soak mushrooms in cold water for 20 minutes. Drain and cut into thin strips.
Cook noodles in boiling water for 10 minutes.
Drain and rinse in cold water, then cut into 4-5″ length.
Mix sesame oil, soy sauce, sugar, 2 teaspoons, sesame seeds, rice wine, garlic, and pepper in a bowl.
Add half of mixture to sirloin in another bowl; mix and set aside.
Reserve other half of sauce.
Heat 1 teaspoon canola oil in skillet or wok over medium-high heat and saute cabbage, onion, carrot, and onions stirring frequently for about 10 minutes.
Add spinach and saute for 1 additional minute.
Add mushrooms and noodles and remove from heat.
Mix well and put in serving bowl; set aside.
Heat remaining canola oil in skillet, add sirloin and cook until done.
Add to vegetables and noodles.
Add reserved sauce and mix well.
Serve.
Servings: 4
Time preparation: 20 min.
Time total: 60 min.