Beef Noodle Bowl

• 2 lbs sirloin
• 2 tblsp dry mustard
• 1/2 tsp salt
• 1 tsp dark sesame oil
• 1/2 lb white mushrooms, quartered
• 1/4 c soy sauce
• 1/4 c rice wine vinegar
• 1 tblsp honey
• 1 tblsp tomato paste
• 1 tblsp ginger, chopped
• 3 garlic cloves, minced
• 4 baby bok choy
• 2 scallions
• 1/4 c peanut butter
• 1/2lb linguine
• 1 tblsp cilantro leaves, chopped

Directions:

Preheat the oven to 400° F (210° C).

Combine mustard and salt; stir well. Rub beef with mustard mixture.

Heat the oil in a sauté pan over medium-high heat. Add beef and cook until browned, about 2 mins. on each side.

Arrange mushrooms in a single layer in the bottom of a casserole dish. Place beef on top of mushrooms. Cook until done, about 30 mins.

Combine soy sauce, rice wine vinegar, honey, tomato paste, ginger, and garlic; stir well. Brush beef with soy sauce mixture every 5 mins.

Quarter bok choy. Halve scallions and cut into 2-inch pieces. Add scallions to beef after it has cooked 20 mins.; continue cooking.

Combine remaining soy sauce mixture and peanut butter in a saucepan over medium heat; bring to a simmer.

Remove beef; keep warm. Add mushrooms and scallions to soy sauce and peanut butter mixture; cook 2 mins. Cook linguine in boiling salted water until al dente (tender but still firm to the bite). Add bok choy to pasta; cook an additional 2 mins.

Remove mushrooms from heat; stir in cilantro. Thinly cut sirloin into 1/2-inch thick slices.

Combine beef, mushroom mixture, and drained linguine; toss gently.

Serving Size: 4