1/4 cup soy sauce
1/2 red onion, sliced
1 Tablespoon garlic, minced
1-1/2 lb. top sirloin steak, sliced 1 inch thick
1 Tablespoon sesame oil
2 Tablespoons rice vinegar
1 Tablespoon ginger, minced
4 cups broccoli florets
8 oz noodles
Bring 2 quarts if water to a boil. Meanwhile, heat a small amount of soy sauce in large saute pan, add the onions and garlic, and saute until opaque. Add beef and saute, turning often with tongs, for 7 to 10 minutes. Stir together the oil, vinegar, and ginger and add to the saute mixture. Blanch broccoli in the boiling water, when done add to meat mixture. Prepare noodles according to package directions. Drain, toss with the beef and broccoli, and serve
12 ounces Spaghetti
2 tablespoons dark sesame oil, divided
2 tablespoons vegetable oil
2 tablespoons chopped fresh ginger
3 tablespoons chopped garlic
6 ounces mushrooms, sliced
1/2 red bell pepper, chopped
2 medium carrots, cut into matchsticks
1 large head bok choy (about 1 pound), stems thinly sliced, leaves torn into small pieces
1/3 cup teriyaki sauce
2 tablespoons soy sauce
2 tablespoons finely chopped green onions (optional)
2 tablespoons chopped peanuts* (optional)
Directions:
Prepare pasta according to package directions. Reserve 1/4 cup pasta cooking water and drain the rest. Transfer pasta to a large bowl and toss with 1 tablespoon of the sesame oil. Cover lightly with plastic wrap.In pasta pot, heat vegetable oil on high until it shimmers. Add ginger and garlic and cook, stirring, 30 seconds, until fragrant. Add mushrooms; cook 1 minute more. Add red pepper; cook 1 minute more. Add carrots and bok choy stems; cook 1 minute more (add 2 tablespoons reserved pasta water if necessary). Remove pot from heat. Add bok choy leaves, teriyaki sauce, soy sauce and remaining tablespoon sesame oil. Toss well to mix. Divide pasta on four plates. Make a depression in the center of each and mound with one-fourth of the vegetable mixture. Garnish with chopped green onions and peanuts, if desired.
