Ingredients
1/2 lb fresh mein noodles or spaghetti
3/4 C low sodium beef broth
1/4 C sake or rice wine
1/4 C reduced sodium soy sauce
1 1/2 T cornstarch
1 T sugar
1 tsp Asian (dark) sesame oil
1 T canola oil
1/4 lb beef top round, trimmed of fat
cut into thin strips
1/2 lb white mushrooms sliced
3 scallions, chopped
3 garlic cloves minced
Cook noodles according to package directions; drain and set aside. Combine broth, sake or rice wine, soy sauce, cornstarch, sugar and sesame oil in a small bowl, set aside.
Heat nonstick wok or large deep skillet over medium-high heat until a drop of water sizzles. Swirl in 2 teaspoons of the canola oil, then add the beef. Stir fry until just cooked through, 3-4 minutes; transfer to a plate. Swirl in the remaining 1 teaspoon of canola oil; then add mushrooms, scallions, and garlic. Stir fry until softened, about 3 minutes.
Add the broth to the mixture and cook, stirring constantly, until mixture boils and thickens, about 2 minutes. Stir in beef and noodles. Cook, tossing frequently, until heated through, about 1 minute.
