Skip getting takeout and make this delicious and easy Asian-inspired recipe at home. This recipe from our friend OmahaFoodieFinds uses the petite tender cut, a small shoulder muscle that is shaped like the tenderloin and very tender when left whole or cut into medallions.
- 1 package of Raikes Beef Co. petite tenders
- 12 oz package of lo mein noodles
- 1/2 c chopped cabbage
- 1/2 c chopped celery
- 1/4 c julienned carrots
- 1/4 c julienned yellow onion
- 1/2 c chopped baby Bella mushrooms
- 1 tsp mirin
- 1 Tbsp fresh tarragon (to garnish)
For marinade and sauce (set half aside for later):
- 6 Tbsp soy sauce
- 2 Tbsp ginger paste
- 1 tsp salt 1 tsp white pepper
- 2 Tbsp sugar
- 3 Tbsp water
- 4 Tbsp olive oil
- 2 Tbsp tarragon
- 2 Tbsp minced garlic
- 2 Tbsp orange marmalade
- 1 Tbsp corn starch
- Fish sauce to taste
Mix all marinade ingredients together and pour over beef. Put in fridge and rotate every half hour for 2 hours.
Sear beef all sides with oiled pan until internal temperature reaches 130F or desired doneness. Set aside and let rest for 5-10 minutes.
Cook lo mein noodles according to package.
Sauté vegetables in wok starting with onions and carrots with olive oil for 3 minutes. Then add mushrooms, celery and cabbage and cook till tender.
Add in cooked noodles and incorporate vegetables throughout dish.
Add 1 tsp mirin to sauce and pour over noodles and veggies and combine.
Slice up beef to approx 1/4 inch thick and lay on top of noodles, then garnish with fresh tarragon and serve.