Sesame Beef and Noodles

Whenever I can, I get fresh lo-mein noodles at the Asian market.

Combined with a few fresh Asian vegetables such as bok choy or choy sum, they bring back memories of the Orient.  Complimenting with beef, as here, or chicken, tofu or mushrooms, simply amplifies the wonder.

I love noodles.
1/2 lb fresh lo-mein noodles, cut in half lengthwise
1/2 lb petite sirloin steak, cut thinly on a bias
6-8 baby bok choy, rinsed and dried
4 green onions
2 cups chicken or beef broth

Marinade:
2 Tbsp Tamari, or soy sauce
1 Tbsp lite seasoned rice vinegar
1 Tbsp sesame oil
2 cloves garlic, minced through a press
dash red pepper flakes

Cut the bok choy in half lengthwise and widthwise, and then cut the heads in half again.  Cut the onions into 2-inch pieces.

Whisk together the marinade and toss with the beef. Allow to marinate for 30-60 minutes.

Bring 3 quarts of salted water to a boil in a medium pot. When boiling, add the noodles to the water and stir. Cook for 4-6 minutes, or according to package directions. Do not let the noodles cook beyond al dente. Drain them and then return to the pot with a good dash of canola oil to keep strands separate. Leave noodles uncovered, and stir form time to time to keep from sticking together.

Meanwhile, drain the beef well and reserve the marinade. Heat a bit of canola or peanut oil in a large wide skillet or wok and toss in the beef and stir fry for just two to three minutes over very high heat.

Remove beef to a bowl. Add the bok choy and green onion to the skillet/wok and stir fry for just a few minutes, until they begin to soften and brown just a bit, about 5-7 minutes.

Add the noodles, beef, remaining marinade and the broth to the skillet/wok and bring to a boil.

 Cook for just a minute or two more to heat through, stir, and serve.

Serves 4.