Beef with Mushrooms and 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. 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.
2. 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.
3. 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.
4. 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.
5. 5Add the minced ginger and sliced scallions to the pan, stirring constantly for about a minute until they soften.
6. 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.
7. 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.
8. 8Place the dry wok back over medium-high heat. Swirl in the remaining 1 tablespoon of oil and toss in the prepared mushrooms.
9. 9Cook the mushrooms for a few minutes, pressing them firmly against the hot metal until they soften and release their natural juices.
10. 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.
11. 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.
12. 12Stir everything together well, taste the broth, and add more salt if needed. Transfer the finished dish into a wide shallow bowl.
13. 13Serve the noodles and beef immediately while hot, enjoying the rich and comforting flavors of this rustic meal.

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