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About the Dish

4 ounces Spaghetti
8 ounces Hanger Steak
2 packets Tamari
1 packet Turbinado Sugar
1 1/2 ounces Green Onion
1 Shallot
3 cloves Garlic
2 ounces Spinach
1/2 ounce Dried Shiitake Mushroom
1 Edward & Sons Low Sodium Veggie Bouillon Cube
Per Serving
Calories 520
Total Fat 14 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 1020 mg
Total Carbohydrates 60 g
Dietary Fiber 5 g
Sugar 7 g
Protein 37 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

METHOD

1
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your noodle cooking water.
2
MISE EN PLACE • Peel and chop shallot. • Peel and thinly slice garlic. • Thinly slice green onion, keeping white and green parts separate. • Discard any tough spinach stems. Cut or tear leaves into bite-size pieces. • Thinly slice beef against the grain.
3
In a bowl, combine beef, 1 packet tamari, sugar, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
4
• Add shiitakes to a bowl. • When water boils, pour 1 cup boiling water over shiitakes. Let soak.
5
• Add noodles to remaining boiling water. Cook, stirring occasionally, until noodles are tender but not mushy, 7-9 minutes. • Drain noodles.
6
While noodles cook: • Discard stems from soaking shiitakes. • Thinly slice caps, and return to soaking liquid.
7
• Place a saucepan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add beef. Cook without disturbing until browned on bottom, 1-2 minutes. • Toss well. Cook, stirring, until browned all over, about 1 minute. • Transfer beef to a plate.
8
• Add 1 teaspoon cooking oil to the pan. Add shallot, garlic and onion whites. Cook, tossing, until fragrant, about 1 minute. • Add beef, mushrooms and soaking liquid, bouillon cube and 2 cups water. • When mixture boils, reduce heat to medium. Simmer 10 minutes.
9
• Taste and adjust seasoning as desired with remaining packet tamari and kosher salt. • Stir in spinach.
10
• Divide noodles between 2 large soup bowls. • Top with broth, spinach and beef. • Garnish with onion greens, and enjoy!