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The sauce for our sautéed beef and vegetables combines the sweet and savory flavors of balsamic vinegar and soy glaze, plus an extra boost of umami (or savoriness) from dried shiitake mushrooms. For an easy twist, it’s all tossed with strands of spaghetti—a perfect partner for the rich, hearty sauce.

Ethan Mick

with Bok Choy & Carrots

Beef & Shiitake Mushroom Noodles

Ground Beef

Spaghetti

Carrots

Baby Bok Choy

Soy Glaze

Balsamic Vinegar

Dried Shiitake Mushrooms

Hot Sauce

Mirin

Black & White Sesame Seeds

Ingredients

Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the **carrots**; halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the **bok choy**; thinly slice. In a medium bowl, combine the **mushrooms** and **1 cup of hot water**. Set aside to rehydrate at least 10 minutes. In a bowl, combine the **soy glaze**, **vinegar**, **mirin**, and **as much of the hot sauce as you’d like**, depending on how spicy you’d like the dish to be.

Prepare the ingredients & make the sauce:

Add the **noodles** to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving **1/4 cup of the noodle cooking water**, drain thoroughly and return to the pot.

Cook the noodles:

While the noodles cook, in a large pan (nonstick, if you have one), heat a drizzle of **olive oil** on medium-high until hot. Add the **beef** and **sliced carrots**; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until the carrots are softened and the beef is cooked through. Add the **sliced bok choy** and **sauce**; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the bok choy is slightly softened. Turn off the heat.

Cook the beef & vegetables:

While the beef cooks, drain the **rehydrated mushrooms**. Transfer to a cutting board; roughly chop.

Chop the mushrooms:

To the pot of **cooked noodles**, add the **cooked beef and vegetables**, **chopped mushrooms**, and **half the reserved noodle cooking water**. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining noodle cooking water to ensure the noodles are thoroughly coated). Taste, then season with salt and pepper if desired. Serve the **finished beef and noodles** garnished with the **sesame seeds**. Enjoy!