Easy Beef and Mushroom Cellophane Noodles

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

1. 1If using dried mushrooms, place them in a bowl, add hot water to cover, and place a small lid or plate on top to keep them submerged. Let soak for 15 minutes.
2. 2Drain the mushrooms, reserving 1.5 cups of the soaking water. Slice the mushrooms into 0.25-inch-wide strips, discarding any tough stems.
3. 3Place the cellophane noodles in a wide bowl, pour hot water over to cover, and soak for 10 minutes. Drain and cut into 12-inch lengths.
4. 4Place a large wok or heavy skillet over high heat. Once hot, add 2 tablespoons of the oil and lower the heat to medium-high.
5. 5Toss in the minced ginger and sliced scallions. Stir-fry for about 1 minute until softened. Keep things moving so the ginger doesn't burn.
6. 6Add the sliced beef and salt. Stir-fry for about 2 minutes until the meat changes color all over. Transfer the meat and aromatics to a plate.
7. 7Rinse the wok with 0.5 cups of water and add this to the reserved mushroom soaking water. If using fresh mushrooms, simply combine 2 cups of fresh water in a bowl. Dry the wok completely.
8. 8Return the dry wok to medium-high heat. Add the remaining 1 tablespoon of oil, swirl it around, and add the mushrooms.
9. 9Stir-fry for several minutes, pressing the mushrooms against the hot pan until they start to soften and release their liquid. This pressing technique helps them brown better.
10. 10Pour in the reserved water mixture, cellophane noodles, and soy sauce. Cook for 1 minute, pressing the noodles against the hot wok.
11. 11Add 1 cup of broth or water and bring to a boil. Boil hard for 1 minute, then lower the heat to medium and return the reserved meat and aromatics to the pan.
12. 12Stir everything to incorporate, taste the broth, and adjust the salt if needed. Transfer to a wide shallow bowl and serve hot.

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