Soba Noodle and Beef Stir Fry

This dish is just as tasty as it is beautiful.  Full of fresh flavors with a fine balance of salt and sweet.

Ingredients:

- 1.5 LB’s Beef Sirloin cut into ¼” slices

- 4 tablespoons plum sauce, available in the Asian food section of most grocery stores

- 2 tablespoons soy sauce

- ¼ cup chopped scallions

- 2 tablespoons vegetable oil

- 5 carrots, shaved and julienned

- 8 ounces green beans, cleaned and ends trimmed

- 1.5 cups cabbage, roughly chopped

- 1 cup bean sprouts

- 1 teaspoon freshly grated ginger

- 2 cloves minced garlic

- ¼ cup beef stock

- 2 tablespoons sweet chili sauce, available in the Asian food section of most grocery stores

- 1 tablespoon butter at room temperature

- 1 tablespoon flour

-10.5 ounce package buckwheat/soba noodles

Instructions:

Combine the beef, 2 tablespoons of the plum sauce, the soy sauce and the scallions in a bowl and cover. Marinate for 1 hour.

Meanwhile, cook the noodles according to package instruction.  Drain and toss with a touch of oil.

Heat the vegetable oil over medium-high heat in a large wok.  Add the carrots, green beans and cabbage.  Sauté for 5 minutes, stirring frequently.  Stir in the ginger, garlic and bean sprouts.   Continue to cook for 2 minutes before adding the remaining 2 tablespoons of plum sauce, the beef stock and the sweet chili sauce.  Bring to a boil and reduce to a simmer over low heat.  Mix the butter and flour together in a small bowl.  Whisk the flour/butter mixture into the sauce and simmer for 5 minutes or until thickened.

While the sauce is simmering, remove the meat from the refrigerator.  Heat a large sauté pan over medium- high heat and add the meat and the marinade.  Cook for 5-8 minutes, stirring frequently.  Transfer the meat and the residual liquids in the pan to the wok. Fold the noodles into the wok as well. Increase the heat to medium-high heat and thoroughly toss the noodles with the sauce and the meat.  Spoon into bowls, top with some chopped scallions and serve.