It’s funny how sometimes you don’t even notice that you miss something until you see it. Does that make sense?
My mom used to buy these sweet potato noodles when we lived in Ontario. She had a few recipes she used them with and they were always good. I never bought them myself, to be honest. But the older I get the more I find that processed pasta noodles bother my belly so I’m always looking for alternatives, and these are a good one.
I found these noodles in a random Chinese store near centro of our town. I was in there looking for party supplies when out of the corner of my eye I saw a ginormous can of hoisin sauce. Like Costco size. While I don’t need that much, the sight of it made me turn on my heels and head over to see what other food is there. I saw these beautiful sweet potato noodles (in two widths even!) and some rock candy/sugar, which I had previously seen listed in some recipes that I consequently ignored because I thought I could never find it. I used that to make these Asian Beef Ribs.
Best part? The only ingredients listed on the package are sweet potato starch and water. Yay for my tummy.
I fiddled around with the usual Asian flavors and thought that I would add some beef to this dish. I’m usually a chicken girl but some nice sirloin strips once in awhile does a girl good. You can totally leave the meat out if you want of course and make it vegetarian. I have a teenage boy and a husband who are always happy to see a few strips of beef in a meal so in it went.
If you see some noodles, pick them up and try this. Or, go on the hunt. You won’t be disappointed.
- 1 lb good quality beef, like sirloin or rib-eye
- 6 garlic cloves, minced
- 1 TAB sugar
- 1/4 cup soy sauce
- 1/4 cup sesame oil
- olive oil for frying
- 1 onion, thinly sliced
- 2 carrots, cut into matchsticks or coarsely grated
- 2 cups shiitake mushrooms (or white), sliced
- 1 bunch spinach, washed and coarsely chopped
- 400 grams sweet potato noodles
- 6 green onions, chopped
In a bowl, combine the garlic, sugar, soy sauce, sesame oil, and a little black pepper. Set aside half of the liquid, and add beef to remaining, stir to combine. Let marinate while making vegetables, or make early in day and keep in refrigerator, covered.
In a large skillet, heat a little olive oil to coat the bottom of the pan. Add onion, carrots, and mushrooms and cook about 5 minutes or until onion is translucent. Add spinach and a pinch of salt and stir until wilted. Transfer to large bowl, keep warm.
Bring a large pot of water to boil for noodles. Cook and drain.
In same skillet, add a little olive oil to coat the pan once again. Add beef and cook until no longer pink, about 2-3 minutes. Return veggies back to pan and toss well. Add remaining liquid (from before the marinade) and toss to warm. Toss green onions on top.
**If you like things more saucy, increase the marinade amounts evenly, like 1/3 cup of each and add a teaspoon of sugar.