Ingredients
2
2 servings
- •0.5 pound thinly sliced roast beef, cut into strips
- •1 bunch fresh spinach, rinsed and stemmed
- •12 ounces fresh button mushrooms, halved
- •1 (10.75 ounce) can beef stock, divided
- •0.5 cup thinly sliced onion
- •3 tablespoons sake, or to taste
- •3 tablespoons soy sauce, or to taste
Instructions
- In a wok over high heat, combine 1/4 cup of the beef stock, soy sauce, and sake. Add onions and mushrooms; fry until onions start to soften. Add the strips of beef and remaining beef stock, and cook, stirring constantly, for 2 minutes. Add spinach, cover, and cook for 3 minutes, until spinach is wilted, but not fully cooked. Adjust seasonings to taste, and serve over udon or ramen noodles.
Nutritional Facts
Per 2 servings
- Calories: 292
- Carbohydrate: 22g
- Fat: 6g
- Fiber: 7g
- Protein: 38g
- Sugar: 9g
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