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498a9ad1 42c0 4566 85c3 74b0f2d6f615  2016 03 23 21 50 51
Karin Stienemeier
Karin Stienemeier

Slice the beef into thin strips, soak dried shitake mushrooms in water. peel & chop onion, celery stalk, garlic, ginger. all into small pieces.
mix cajun-spice & flour, coat beef strips. Drain shitakes , reserve liquid. squeeze 2 small blood oranges, add to shitake liquid. Boil water, add salt & Japanese noodles, boil 3 mins, drain reserve.
Heat wok, add rice oil, then beef strips, stir fry til crunchy, remove & place on paper towel. return wok to heat add celery, ginger, onion, garlic & drained shitakes, tamari sauce, teriyaki/sushiyaki sauce, chili to taste.
After 3 minutes add juice & liquid. bring to boil, lower heat & mix. Roughly cut noodles a few times. Add the beef, noidles and 2 tbsps chopped mint & cilantro leaves. Stir & Adjust seasoning such as salt.
Serve in deep bowls. Sprinkle with toasted sesame seeds. Enjoy with cold beer or cold tea.