20 minute Beef and Shiitake Noodle Stir-Fry

"Better than takeout, 20-minute beef and shiitake stir-fry with rice noodles. This is an easy weeknight meal with plenty of flavor. It has tender, thinly sliced beef coated in a savory marinade. It’s full of ginger and garlic, shiitake mushrooms, scallions and dark soy sauce. When thinly sliced and charred in a wok, shiitakes stand up to the savoriness of beef. The most time-consuming part about making a stir-fry is preparation. So we set up all of our ingredients, sliced and measured out, before we start cooking. This is the key to go from raw ingredients to a glossy stir-fry in no-time. Also cooking things in the hot wok in batches ensures a more seared, deeper flavor than sautéing alone. The key for tender beef is to not overcook it and we need to cut it thinly across the grain. We also marinate it for at least 15 minutes. Meanwhile, we prep all the rest and cook the noodles. When everything is done, we heat the wok until steaming hot and give the meat a really good sear, remove, then add the mushrooms, which only need a few minutes to go from raw to brown and tender. Add the meat back to the wok, along with garlic, ginger and plenty of sauce at the end to coat everything. We give it a good toss to let the aromas hit everything, as it get stirred around. This speedy stir fry is very versatile. Swap the shiitakes for any other mushrooms you have on hand. You can also add spinach or some Asian greens, broccoli or carrot. Thinly sliced chicken or shrimps would also work just fine."