Shitake Mushroom and Beef Noodle Stir Fry

On special occasions, (usually after relentless weeks of catering) when I feel like I deserve a treat, I head to Jerusalem to my favorite sushi joint to pig out on sushi. Usually on such jaunts I don't pay any attention to anything else on the menu besides the sushi because I have this unofficial rule that in a pizza place you get pizza, a burger place you get burgers and in a sushi place you get sushi even though all the above places have lots of other menu offerings. But, for some reason on one of my most recent sushi excursions I found my eye wandering the menu where it came to a halt at a dish called Shitake Sirloin Stir Fry. It sounded delicious and I had to try it, even if it meant breaking my rule. I"m glad I did because it was so good that on the two trips since I have practically skipped the sushi and just ordered this dish. But, being ever practical and knowing that my budget cannot handle tri-weekly trips to Jerusalem to eat it I set about trying to recreate it and this is what I came up with. I have to say, it comes close. I also have to say that measuring ingredients in general is hard for me but when it comes to making Asian dishes it is especially hard. I usually am just tossing ingredients in, tasting all the way through to make sure it is perfect.  I did manage to measure  for the most part but I encourage tweaking the seasonings to make it perfect for your tastes using the ingredients I provided in the recipe. Some of the ingredients may sound complicated or hard to find such as the Hoisin sauce or Mirin but I have found them weekly in my local supermarket with no problem. I find Kosher supermarkets nowadays really have a great selection of Asian sauces and condiments. Enjoy!


For the beef:
1 lb tzli catef, pounded thin- they sell this at the butcher counter and it looks like meat shnitzel, or in America use Pepper Steak
1 tsp corn starch
1/2 tsp baking soda
1 tsp sugar
1 T soy sauce
1 Tbl water
2 Tbl oil
In a bowl mix all the ingredieints except the beef. Slice the beef very thinly against the grain and place in the marinade. Let it sit for at least half an hour. This will tenderize the beef.

1/2 lb shitake mushrooms, sliced thinly
1/2 lb baby portabella, sliced thinly
1 onion, diced
2 Tbl oil
8 scallions, cut into 1/2 inch pieces
400 grams (about a pound) of stir fry noodles
3 cloves garlic, crushed
1/2 cup good quality teriyaki sauce
3 Tbl hoisin sauce ( a sweet and salty Asian condiment)
1 Tbl sesame oil
1/4 cup Mirin (a Japanese wine seasoning)
1/4 cup brown sugar
3 Tbl low sodium soy sauce
1 tsp ground ginger

Boil the noodles according to package instructions and set aside. Saute the onion in the oil till just tender, raise the heat to high and add the mushrooms. Leave them without turning for a minute to get caramelized and then saute. Add the beef still over high heat and saute until all sides are just browned. Add the scallions and saute.  Add  the rest of the ingredients to the pan mixing to coat and cook till the sauce bubbles. Lower the heat and let the sauce cook with the beef for another 2 minutes. Add in the noodles and cook together till the noodles absorb the sauce and serve.