Description
Comforting beef noodle dish that is best during busy weeknights. Customizable for picky eaters and to fit gluten-free and vegetarian options.
Ingredients
Scale
- 250g beef stew meat (or another affordable cut like chuck roast)
- 2 cups beef broth (preferably low-sodium) – to be used sparingly
- 4 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 medium carrot, julienned
- 2–3 pieces (about 1 cup) shitake mushrooms
- 2–3 stalks young onion, cut into 1-inch lenght for the green part and thin slices for the whitish part
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- teaspoon Worcestershire sauce (optional)
- 3 tablespoons Oyster Sauce
- 1/4 cup roasted sesame seeds
- Salt and ground black pepper to taste
- 300g noodles (sotanghon, egg noodles, or any other variety you prefer)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear the pieces until browned on all sides. Remove from the pot and set aside.
- In the same pot, add chopped onions and cook until soft and translucent, about 5 minutes. Add garlic and cook for another 30 seconds.
- Pour in the beef broth, soy sauce, Worcestershire sauce. Add carrots and mushrooms. Bring to a simmer. Return the beef to the pot.
- In a separate pot of salted boiling water, cook the noodles, or according to package directions. Drain, then stir into the beef mixture. Add the young onions and stir once.
- Taste and adjust seasoning with salt and pepper. Serve hot with garnishes – toasted sesame seeds, chopped coriander or parsley.