Asian Soba Noodles with Beef & Veggies
A light and tasty one-dish meal. Serves 4
½ lb. sirloin beef, cut into short, thin stir-fry strips
3 Tbsp. soy sauce, divided
2 Tbsp. toasted sesame oil, divided
2 Tbsp. maple syrup, divided
6 oz. soba noodles (we like buckwheat)
2 Tbsp. peanut oil (or sunflower or canola oil)
½ tsp. grated, fresh ginger
1 clove garlic, minced or pressed
4 c. shredded cabbage
1-1½ c. matchstick-cut carrots
2-3 Tbsp. sliced green onion (+more for garnish, if desired)
2 tsp. rice vinegar
Toasted sesame seeds, optional garnish
Marinate meat for about 30-40 minutes in 1 Tbsp. each of soy sauce, sesame oil, and maple syrup.
In a measuring cup, whisk together 2 Tbsp. soy sauce, 1 Tbsp. toasted sesame oil, and 1 Tbsp. maple syrup; add enough water to make 1 c. total liquid. Set aside.
Cook pasta to al dente according to package instructions. Drain and set aside.
Add 1 Tbsp. peanut oil to the empty, warm pasta pot, turn heat to medium high.
With a slotted spoon, remove the beef from marinade, (discard marinade), and add to sizzling oil.
Cook quickly, stirring frequently, to brown on all sides. Add a splash more oil if pan seems dry.
Add the onion and ginger, cook for 1 minute, then add cabbage, carrots, and onion, stirring lightly and constantly, until the cabbage has wilted (about 1-2 minutes more). Remove from pot, and set aside.
To the now empty pot, add the reserved whisked soy-water mixture. Bring to a boil, toss in the noodles, and heat through. Add the reserved beef and vegetables; gently stir to thoroughly combine. Remove from heat, and sprinkle with rice vinegar, and toss lightly.
Serve, garnished as desired with chopped green onions and toasted sesame seeds.
Recipe created or adapted by Liz Talley, Urban Graze
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