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Beef & Shiitake Mushroom Noodles
with Bok Choy & Carrots
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Time20 min
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Servings2
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NutritionEst. 840 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
The sauce for our sautéed beef and vegetables combines the sweet and savory flavors of balsamic vinegar and soy glaze, plus an extra boost of umami (or savoriness) from dried shiitake mushrooms. For an easy twist, it’s all tossed with strands of spaghetti—a perfect partner for the rich, hearty sauce.
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fresh
ingredients
Title
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10 oz Ground Beef
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6 oz Spaghetti
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6 oz Carrots
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10 oz Baby Bok Choy
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3 Tbsps Soy Glaze
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2 Tbsps Balsamic Vinegar
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½ oz Dried Shiitake Mushrooms
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1 Tbsp Hot Sauce
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1 Tbsp Mirin
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1 tsp Black & White Sesame Seeds
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the bok choy; thinly slice. In a medium bowl, combine the mushrooms and 1 cup of hot water. Set aside to rehydrate at least 10 minutes. In a bowl, combine the soy glaze, vinegar, mirin, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.
2
Cook the noodles:
Add the noodles to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the noodle cooking water, drain thoroughly and return to the pot.
3
Cook the beef & vegetables:
While the noodles cook, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef and sliced carrots; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until the carrots are softened and the beef is cooked through. Add the sliced bok choy and sauce; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the bok choy is slightly softened. Turn off the heat.
4
Chop the mushrooms:
While the beef cooks, drain the rehydrated mushrooms. Transfer to a cutting board; roughly chop.
5
Finish the noodles & serve your dish:
To the pot of cooked noodles, add the cooked beef and vegetables, chopped mushrooms, and half the reserved noodle cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining noodle cooking water to ensure the noodles are thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished beef and noodles garnished with the sesame seeds. Enjoy!
1
Prepare the ingredients & make the sauce:
Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the bok choy; thinly slice. In a medium bowl, combine the mushrooms and 1 cup of hot water. Set aside to rehydrate at least 10 minutes. In a bowl, combine the soy glaze, vinegar, mirin, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.
2
Cook the noodles:
Add the noodles to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the noodle cooking water, drain thoroughly and return to the pot.
3
Cook the beef & vegetables:
While the noodles cook, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef and sliced carrots; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until the carrots are softened and the beef is cooked through. Add the sliced bok choy and sauce; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the bok choy is slightly softened. Turn off the heat.
4
Chop the mushrooms:
While the beef cooks, drain the rehydrated mushrooms. Transfer to a cutting board; roughly chop.
5
Finish the noodles & serve your dish:
To the pot of cooked noodles, add the cooked beef and vegetables, chopped mushrooms, and half the reserved noodle cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining noodle cooking water to ensure the noodles are thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished beef and noodles garnished with the sesame seeds. Enjoy!
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