Mandarin Noodles with Sauteed tenderloin and vegetables
From chitowndutchie 17 years agoIngredients
- 4 oz dried Chinese egg noodles shopping list
- 1 tablespoon peanut oil or vegetable oil shopping list
- 3 tablespoons unsalted butter shopping list
- 6 ounces tenderloin steak, cut into thin strips shopping list
- 6 ounces fresh shiitake mushrooms, stems removed, caps cut into shopping list
- quarters shopping list
- 1 ounce fresh enoki mushrooms shopping list
- 1 carrot, cut into thin julienne strips shopping list
- 1 cup broccoli florets shopping list
- 4 green onions, thinly sliced shopping list
- 4 cloves garlic, finely chopped shopping list
- 1 piece (1-inch long) ginger root, finely chopped shopping list
- 1/4 teaspoon salt shopping list
- Freshly ground pepper shopping list
- 1/3 cup plum wine shopping list
- 1/4 teaspoon ground cinnamon shopping list
- 2/3 cup beef or chicken broth shopping list
- 2 tablespoons rice wine or fresh lime juice shopping list
- 8 to 10 endive leaves or other decorative salad greens shopping list
How to make it
- Heat a large saucepan of lightly salted water to a boil. Add the
- noodles; cook until al dente, following the package directions. Drain; set aside.
- Heat the oil and 1 tablespoon of the butter in a large skillet or
- wok over high heat. Add the beef; stir-fry until lightly seared on all
- sides, about 3 minutes. Add the mushrooms, vegetables, 1 tablespoon of the green onions, garlic and ginger; stir-fry 3 minutes. Season with the salt and pepper to taste. Transfer the mixture to a platter; set aside.
- Add the plum wine and cinnamon; heat to a boil, stirring up the pan deposits. Boil until the liquid has reduced by half, about 1 minute. Add the broth; cook until the liquid has thickened slightly, 2-3 minutes. Whisk in the remaining 2 tablespoons of the butter. Add the noodles and reserved meat and vegetables. Stir in the rice wine; cook just until heated through. Season to taste, if needed.
- Arrange the endive leaves around the edges of a large platter. Spoon the steak, noodles and sauce in the center; garnish with the remaining green onions.
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