Juicy steak bites top noodles and spinach for this quick and tasty bowl dinner. Steak plays an important role in Korean cooking. Here steak cubes are coated with a garlicky sauce glaze.
Noodles are another staple. There are many noodle shops throughout the country. This noodle side dish calls for spinach, but any green vegetable — broccoli, green beans or peas — can be used.
Helpful Hints:
— Any type of quick-cooking steak can be used (skirt, flank, strip).
— Steamed or fresh Chinese noodles can be found in the produce department. Dried noodles or angel hair pasta can be used instead.
— Four crushed garlic cloves can be used instead of bottled minced garlic.
— An easy way to turn steak cubes over is with tongs or two spoons.
Countdown:
— Place water for noodles on to boil.
— Marinate steak.
— While steak marinates, Make Green Noodles and place in 2 bowls.
— Saute steak and add to bowls.
Shopping List:
To buy: 3/4 pound beef tenderloin, 1 small bottle low-sodium soy sauce, 1 small bottle white vinegar, 1 jar minced garlic, 1 bottle Dijon mustard, 1 small piece fresh ginger or 1 bottle ground ginger, 1 bottle sesame oil, 1/4 pound steamed Chinese, 1 package bean sprouts and 1 package washed, ready-to-eat spinach.
Staples: salt and freshly ground black pepper.
