Ingredients
½lbangel hair
3tbspcooking oil
¼cupsugar
1½lbclub steak
10scallions,including green tops
¾cupchicken broth,low sodium
cupsoy sauce
cupsake,or dry white wine
½lbsoft tofu
½lbnapa cabbage
¼lbmushrooms
½lbspinach
Preparation
In a large pot of boiling, salted water, cook the pasta for about 3 minutes until just done. Drain. Rinse with cold water and drain thoroughly.
Heat a large nonstick frying pan over moderately high heat. Add the oil and sprinkle the sugar into the pan.
Let sit for about 1 minute, until the sugar begins to turn golden brown. Stir until the sugar turns a medium brown.
Add the steak, in about five batches, turning quickly with tongs, for 1 or 2 minutes in all, until browned and just done. Remove.
The sugar should glaze the beef with brown caramel. If the pan gets too hot, reduce the heat to moderate so the sugar won’t burn.
Add the scallions; cook, stirring, for about 2 minutes until browned.
In the pasta-cooking pot, combine the pasta, the beef and any accumulated juices, the scallions, broth, soy sauce, sake, tofu, cabbage and mushrooms and bring to a simmer.
Simmer, stirring, for about 2 minutes, until the vegetables are almost tender. Add the spinach and continue cooking for about 30 seconds longer until wilted.
Serve warm, and enjoy!
