Recipe

Mandarin Noodles With Sauteed Tenderloin And Vegetables Recipe

	Chitowndutchie / All my dishes 2 years, 9 months ago Very tasty stir fried noodle and beef dish from Wolfgang Puck. Prep:30m Cook:12m Servings:3	Chitowndutc
	noodle beef

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Ingredients

4 oz dried Chinese egg noodles

1 tablespoon peanut oil or vegetable oil

3 tablespoons unsalted butter

6 ounces tenderloin steak, cut into thin strips

6 ounces fresh shiitake mushrooms, stems removed, caps cut into

quarters

1 ounce fresh enoki mushrooms

1 carrot, cut into thin julienne strips

1 cup broccoli florets

4 green onions, thinly sliced

4 cloves garlic, finely chopped

1 piece (1-inch long) ginger root, finely chopped

1/4 teaspoon salt

Freshly ground pepper

1/3 cup plum wine

1/4 teaspoon ground cinnamon

2/3 cup beef or chicken broth

2 tablespoons rice wine or fresh lime juice

8 to 10 endive leaves or other decorative salad greens

Directions

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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