Beef Mushroom Noodles Quick (Print)
Tender beef, mushrooms, and egg noodles tossed in a savory umami sauce—delicious and ready in 30 minutes.
# Ingredients:
→ Main Components
01 -
450 g beef sirloin or stewing beef, thinly sliced
02 -
225 g mushrooms, sliced (cremini, button, or shiitake)
03 -
225 g egg noodles or rice noodles
→ Aromatics
04 -
3 cloves garlic, finely minced
05 -
2.5 cm piece of ginger, grated
06 -
2 green onions, sliced and separated into white and green parts
→ Sauce & Seasonings
07 -
45 ml soy sauce
08 -
15 ml hoisin sauce
09 -
30 ml sesame oil
10 -
240 ml beef broth, divided
11 -
30 ml neutral cooking oil, for stir-frying
12 -
Salt and freshly ground black pepper, to taste
# Steps:
01 -
Slice beef thinly against the grain. Clean and slice mushrooms. Mince garlic, grate ginger, and slice green onions, separating white and green parts.
02 -
Bring a medium pot of water to a boil. Cook the noodles according to package instructions until al dente. Drain, rinse under cold water, and set aside.
03 -
Heat 15 ml of cooking oil in a large skillet or wok over high heat. Add the sliced beef and stir-fry until just browned. Season lightly with salt and pepper. Remove beef and set aside.
04 -
Add remaining oil to the pan. Stir-fry mushrooms until golden and their liquid has evaporated. Add the garlic, ginger, and white parts of the green onions, sautéing until fragrant.
05 -
In a mixing bowl, whisk together soy sauce, hoisin sauce, sesame oil, and 120 ml of beef broth.
06 -
Return the beef to the pan with mushrooms and aromatics. Pour in the sauce mixture and the remaining beef broth. Simmer for 2–3 minutes until the sauce thickens slightly. Add cooked noodles and toss thoroughly to coat.
07 -
Adjust seasoning with additional salt and pepper if needed. Garnish with reserved green parts of green onions before serving.
# Additional Notes:
01 -
Slice beef thinly for quick and even cooking. For more umami, use a mix of mushroom varieties.