Beef and Noodle Stir Fry
Serves 4
2 tsp grated fresh ginger
2 cloves grated fresh garlic
¼ cup soy sauce or coconut aminos
2 Tbsp. honey
¼ tsp red pepper flakes
2 tsp sesame oil
½ pound stir-fry steak (sirloin, top round, flank) thinly sliced against the grain
2 Tbsp. clarified butter (ghee) for cooking
¼ cup beef stock
2 Tbsp. arrowroot or tapioca powder
3 green onions, thinly sliced, white and green parts separated
½ pound soba noodles
1 cup finely shredded cabbage
1 cup julienned or finely shredded Asian pear
½ cup bean sprouts
Salt and red pepper flakes to taste
Toasted sesame seeds for garnish
- In a medium bowl, whisk the ginger, garlic, soy sauce, honey, red pepper flakes and 1 tsp sesame oil together. Add the sliced beef and massage to begin marinating. Refrigerate for 1 to 2 hours. Remove from refrigerator 30 minutes before cooking.
- Meanwhile, boil the buckwheat noodles until tender. Drain and toss with a little sesame oil to keep from sticking together.
- Heat the clarified butter in a large skillet over medium-high heat. Using tongs, pull the beef from the marinade and add to the pan. Allow it to cook for about a minute to brown the edges. Stir the beef stock and arrowroot into the marinade juices that are left in the bowl.
- Once the meat has browned, but not fully cooked, add the white onion, cabbage and pear. Cook for a couple minutes, stirring, until they heat up.
- Add the noodles and pour in the marinade and cook until thick, about 2 minutes.
- Toss in the bean sprouts and cook until softened. Serve stir fry garnished with thinly sliced green onions and sesame seeds.