Ginger Beef and Mushroom Noodles
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • ¼ cup (60 mL) sugar
  • ¼ cup (60 mL) warm water
  • ½ cup (125 mL) vinegar
  • 2 large carrots, spiralized or sliced thinly (julienned)
  • Beef satay:
  • ¼ cup (60 mL) teriyaki sauce
  • 2 tbsp (30 mL) soy sauce
  • 1 tsp (5 mL) each sriracha sauce and sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) grated fresh gingerroot
  • 1 lb (500 g) fast-fry beef steaks
  • Toppings:
  • 1 tsp (5 mL) canola oil
  • 2 cup (500 mL) sliced crimini mushrooms
  • 4 large eggs
  • 4 cups (1 L) cooked soba or thin whole wheat noodles
  • ½ cucumber, sliced
  • thinly (julienned)
  • 1 cup (250 mL) spiralized daikon radish OR beets
Instructions
  1. Pickled carrots: In a small bowl dissolve sugar in warm water, stir in vinegar and carrots. Cover and let sit while you prepare the rest of the meal.
  2. Beef satay: In medium bowl, whisk together teriyaki sauce, soy sauce, sriracha, sesame oil,
  3. garlic and ginger. Cut each fast-fry beef steak into 1-inch thick strips and pour half of mixture over beef. Stir until evenly coated. Reserve the remaining sauce to drizzle over the dish later. Skewer beef onto 6-inch long metal skewers, or wooden skewers that have been soaked in water. Tightly thread 1 strip of beef onto each skewer (if strips are small, thread 2 or 3 strips onto a skewer). Heat a large frying pan to medium-high. Cook skewers in two batches for 2 minutes on each side.
  4. Mushrooms: In a medium skillet, heat oil on medium. Add mushrooms and a pinch of salt. Cook until fork tender, about 5 minutes, stirring frequently. Remove from heat.
  5. Eggs: Coat a nonstick skillet with cooking spray to make sure the egg doesn’t stick. Heat pan over
  6. medium-low depending on your stove. Crack an egg into a bowl, one at a time, and drop the egg in the pan. Let the eggs cook until white is set and the corners begin to curl ever so slightly, about 3 to 4 minutes depending on your heat source. Slide the eggs onto a plate to avoid overcooking.
  7. Assembly: Divide cooked noodles evenly between 4 separate bowls. Top with mushrooms, pickled carrots, cucumber, daikon radish/beets, beef skewers and lastly topped off with an egg. Drizzle each bowl with the leftover beef marinade.
Notes
Tip: If you don’t have a spiralizer to spiralize your vegetables, all of the veggies can be cut julienned (cut very thinly lengthwise).

Tip: Feel free to use rice as the base if you have it on hand.
Recipe by ThinkBeef at https://thinkbeef.ca/ginger-beef-and-mushroom-noodles/