Beef and mushroom soy noodles
Delight in the perfect blend of flavors with our Beef and Mushroom Soy Noodles! Marinated in a mix of soy sauce, mirin, freshly grated ginger, and garlic, these skewers are grilled to perfection and served alongside rice noodles and a refreshing vegetable medley of scallions, carrot, cucumber, and avocado. This recipe is enhanced with a touch of sesame oil and brown sugar, creating a harmonious balance of savory and sweet. Perfect for a delicious dinner that’s both quick and satisfying!
Cook time 20 min
Prep time 20 min
Ingredients:
1 lb beef1 cup mushrooms
1 tbsp ginger root
2 garlic cloves
2 tbsp peanut oil
1/3 cup mirin
1/3 cup soy sauce
1 cup rice noodles
1 cup scallions
1 carrot
1 cucumber
1 avocado
1 tsp sesame oil
2 tsp brown sugar
Beef and mushroom soy noodles is a delightful, flavor-packed dish that's perfect for grilling season. This recipe combines tender beef, earthy mushrooms, and a savory soy-ginger marinade, all skewered and grilled to perfection. Paired with a refreshing noodle salad, these skewers make a balanced meal that's sure to impress guests and satisfy your taste buds.
Instructions:
- In a mixing bowl, combine the grated ginger, minced garlic, peanut oil, mirin, soy sauce, and brown sugar. Stir until the sugar dissolves and everything is well mixed.
- Add the bite-sized beef pieces and halved mushrooms into the marinade. Toss well to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes, preferably an hour.
- While the beef and mushrooms marinate, prepare the cucumber, carrot, scallions, and avocado. Set them aside for later use.
- Bring a pot of water to a boil. Add the rice noodles and cook according to package instructions, usually around 5 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
- Preheat a grill or grill pan to medium-high heat. Thread the marinated beef and mushrooms onto skewers, alternating between beef and mushroom pieces. Reserve any remaining marinade.
- Grill the beef and mushroom skewers for about 2-3 minutes per side, or until the beef reaches your desired level of doneness and the mushrooms are tender. Brush occasionally with the reserved marinade for extra flavor.
- In a small bowl, mix the sesame oil with a pinch of salt and a little leftover marinade. Toss the cucumber, carrot, scallions, and avocado with this sesame oil blend.
- Divide the cooked rice noodles onto serving plates. Add the vegetable salad on top. Place the grilled beef and mushroom skewers alongside the noodles and salad.
- Serve immediately, enjoying the rich flavors of the marinated beef and mushrooms with the refreshing, crunchy vegetable salad.
Tips:
- Choose the right cut of beef.: Opt for tender cuts like sirloin or ribeye, which will absorb the marinade well and remain juicy when grilled.
- Marinate for maximum flavor.: Allow the beef and mushrooms to marinate for at least 2 hours, or overnight if possible, to let the flavors fully develop.
- Soak bamboo skewers.: If using bamboo skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
- Grill at the right temperature.: Preheat your grill to medium-high heat. This will give you a perfect sear without overcooking the meat.
- Cut vegetables uniformly.: Ensure the mushrooms, scallions, carrots, cucumber, and avocado are cut into even-sized pieces for consistent cooking and presentation.
- Serve immediately.: For the best taste and texture, serve the skewers and noodle salad immediately after grilling.
With the right preparation and attention to detail, beef and mushroom soy noodles can become a staple in your grilling repertoire. The combination of savory, sweet, and fresh flavors in this dish showcases the best of Asian-inspired cuisine. Serve these skewers with a light noodle salad for a complete meal that's both satisfying and nutritious. Enjoy the complements from your family and friends as they savor every bite!
Nutrition per serving
4 ServingsCalories 610kcal
Protein 40g
Carbohydrates 30g
Fiber 6g
Sugar 6g
Fat 36g
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