Spicy Steak & Mushroom Soba Noodles

This recipes come from a recipe my mom had made and sent to me. Not sure where she got the recipe, but I took it and changed it up a bit to make it to my liking. Some of the changes I made include:

• substituting peanut oil with a mix of sesame and canola oil

• added some chili paste for heat

• used a variety of mushrooms instead of using just shitake

• added some snow peas to add some extra veggies to the mix

The dish is made with rice noodles, steak (I used a sirloin tip), a mix of shitake, portabella and oyster mushrooms, snow peas and a spicy soba sauce.

To describe the flavor of the sauce: it’s ginger heavy, salty from the soy sauce, a slight bbq flavor from the oyster sauce (a bit of sweetness) and spicy from the chili paste. I personally LOVE this sauce and plan to make so many different variations of this dish with different proteins and veggies mixed in. I might even play around with adding some truffle oil.

Makes 4 Servings

Ingredients

Steak Marinade

• ~1.2 lb Sirloin Tip, Thinly Sliced

• 1 t sesame oil

• 2 t canola oil

• 1 T soy sauce

• 1 t corn starch

Sauce

• 5 T soy sauce

• 2 T oyster sauce

• 3 T rice vinegar

• 2 T sesame oil

• 1 t brown sugar

• 1 T chili paste (see notes)

• 4 cloves garlic, minced

• 2 t ginger, minced

Other

• 16 oz Rice Noodles

• 3.2 oz shitake mushrooms, sliced

• 3.2 oz oyster mushrooms

• 8 oz baby bella mushrooms, sliced

• 6-8 oz fresh snow peas

• 6 green onions, thinly sliced

• sesame/conola oil for cooking

Directions

1. Start by coating your steak in the sesame oil, canola oil, soy sauce and cornstarch and let it sit for 30 minutes.

2. Meanwhile whisk all the sauce ingredients together, and slice your mushrooms, if needed. You can also take this time to cook your rice noodles according to the directions.

3. In a large skillet on medium heat, cook your steak in the marinade until cooked through, about 8 minutes. Remove from the skillet.

4. In that same skillet, add a little bit of sesame/canola oil and cook the mushrooms and snow peas for about 6 minutes. Add in the sauce, bring to a simmer and cook for another 2-3 minutes or until sauce thickens.

5. Add the rice noodles and steak into the pan and toss to coat everything in the sauce. Serve topped with green onion.

Notes

Gluten-free: This recipe is gluten-free as long as you use gluten-free soy sauce (tamari).

Dairy-free: This recipe is dairy-free.

Steak: I used a ~1.2 lb angus sirloin tip that was thinly sliced from Aldi. You can view the exact item here. It’s something they always have and it’s advertised as being good for fajitas. You can also use a flank or skirt steak. You can of course substitute with another protein like chicken, shrimp or tofu.

Brown Sugar: Feel free to substitute with honey.

Chili Paste: These noodles are spicy as-is, so if you want to tone down the spice… use less or don’t use the chili paste at all and use black pepper. You can also use red pepper flakes if you don’t have chili paste available.

Ginger: This dish is ginger heavy in flavor. If you aren’t a huge ginger fan, you can use just a single teaspoon of ginger.

Mushrooms: Traditionally only shitake mushrooms are used for this type of dish. Using a variation of any of the three mushrooms I’ve listed will work. I just recommend against white mushrooms. If you are looking for a cheaper option, use all baby bellas.

Snow Peas: Feel free to substitute with any other veggie such as broccoli, bok choy or edamame.