Stir-Fried Soba Noodles With Beef and Cabbage

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Using a sharp knife, cut the beef across the grain into thin slices, then cut the slices into matchsticks.
  • In a bowl, whisk together the sesame oil, soy sauce, 1/4 cup peanut oil, and ginger.
  • Add the beef and stir to coat evenly.
  • Cover and refrigerate, stirring occasionally, for at least 1 hour or up to 3 hours.
  • Bring a large pot of water to a rapid boil.
  • Add 2 tbsp salt and the noodles to the boiling water, stir well and cook, stirring occasionally, until just tender, 5-7 minutes; drain the noodles.
  • Meanwhile, in a wok or large fry pan, heat 1 tbsp peanut oil over med-high heat.
  • Add the garlic and green onions and stir fry until lightly colored, about 1 minute.
  • Increase heat to high, add the beef and its marinade, and stir fry until lightly browned, about 8 minutes.
  • Add the cabbage and 1 1/2 cups of the broth and toss to combine.
  • Cover, decrease heat to med-high and cook until the cabbage wilts, about 4 minutes.
  • In a small bowl, whisk the cornstarch into the remaining 1/2 cup broth.
  • Add the cornstarch mixture to the pan, and stir and toss to incorporate.
  • Add the snow peas, stir and toss to combine, cover, and cook until just tender, about 2 minutes.
  • Take care not to overcook; the snow peas and cabbage should remain crisp.
  • Add the noodles to the pan and stir and toss until well combined.
  • Garnish with the toasted sesame seeds, and serve.
Advertisement