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Beef with Mushrooms and Cellophane Noodles
This savory stir-fry combines tender beef, earthy mushrooms, and slippery cellophane noodles in a rich, flavorful broth. Quick wok-cooking builds deep flavor by using the mushroom soaking liquid as a base for the sauce. The thin slices of beef cook rapidly alongside the ginger and scallions to keep everything tender. It makes a comforting weeknight dinner that delivers a satisfying mix of chewy textures and warm, savory notes.
Ingredients
- 1 pound oyster or white mushrooms, cut into ½-inch-wide strips (about 5 cups), or 2 cups dried mushrooms (shiitake or porcini, for example)
- ½ pound cellophane noodles (see Glossary )
- 3 tablespoons peanut oil or canola oil
- 3 tablespoons minced ginger
- 1 large or 2 medium scallions, sliced lengthwise into thin ribbons and then into 1½-inch lengths
- ¾ pound boneless beef, round steak or tenderloin, thinly sliced and cut into pieces about 1 inch by 2 inches
- 1 teaspoon salt, or to taste
- 3 tablespoons soy sauce, or to taste
- 1 cup light vegetable, beef, or chicken broth or water
Instructions
- 1Submerge the dried mushrooms in a bowl of hot water, placing a small plate on top to keep them under the surface, and soak for 15 minutes.
- 2Drain the mushrooms and save 1.5 cups of the soaking liquid. Cut the mushrooms into 0.25-inch strips, discard the tough stems, and set them aside.
- 3Put the cellophane noodles in a wide bowl and cover them with hot water to soak for 10 minutes. Drain the noodles, cut them into 12-inch lengths, and set them aside.
- 4Heat a large wok or heavy skillet over high heat. Pour in 2 tablespoons of the oil and reduce the heat to medium-high once hot.
- 5Add the minced ginger and sliced scallions to the pan, stirring constantly for about a minute until they soften.
- 6Stir in the sliced beef and salt, cooking for about 2 minutes until the meat browns on all sides. Transfer the meat and aromatics to a plate.
- 7Rinse the wok with 0.5 cups of water and mix this into the reserved mushroom liquid, or combine it with 1.5 cups of fresh water in a bowl. Wipe the wok dry.
- 8Place the dry wok back over medium-high heat. Swirl in the remaining 1 tablespoon of oil and toss in the prepared mushrooms.
- 9Cook the mushrooms for a few minutes, pressing them firmly against the hot metal until they soften and release their natural juices.
- 10Pour in the reserved liquid mixture, cellophane noodles, and soy sauce. Cook for one minute while pressing the noodles against the sides of the wok.
- 11Pour in 1 cup of broth or water and bring the mixture to a rapid boil for 1 minute. Reduce the heat to medium and return the cooked beef and aromatics to the pan.
- 12Stir everything together well, taste the broth, and add more salt if needed. Transfer the finished dish into a wide shallow bowl.
- 13Serve the noodles and beef immediately while hot, enjoying the rich and comforting flavors of this rustic meal.