This recipe is from The Flavour Principle, a new cookbook from Lucy Waverman and Beppi Crosariol (who does the wine matches for the recipes). It comes together quickly and has great flavor. The recipe calls for sweet potato noodles; I used spaghetti and you could also use soba noodles. Add some hot pepper flakes if you like a spicy stir-fry. Crosariol recommends a red zinfandel as an accompaniment.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce and a sesame oil that is all-natural.

Slice the steak and marinate the slices

Assemble all your ingredients in advance, because this stir-fry cooks quickly

Stir fry beef and vegetables

Add the spinach, sauce and, finally, the noodles


8 oz (225 g) New York sirloin steak


2 tbsp (30 ml) dark soy sauce

1 tbsp (15 ml) sesame oil

1 tsp (5 ml) chopped garlic

1 tsp (5 ml) granulated sugar

½ tsp (2.5 ml) freshly ground pepper


4 oz (115 g) sweet potato noodles

1 tbsp (15 ml) dark soy sauce

1 tbsp (15 ml) sesame oil


3 tbsp (45 ml) vegetable oil

1 cup (250 ml) sliced onions

1 cup (250 ml) slivered carrots

3 oz (85 g) shiitake mushrooms, stemmed and sliced

6 cups (1.5 L) baby spinach

4 green onions, cut in 2-inch lengths

1 tsp (5 ml) granulated sugar

1 tbsp (15 ml) dark soy sauce

1 tsp (5 ml) sesame oil


½ cup (125 ml) slivered Chinese chives (also known as garlic chives)


Cut steak into thin slices.

Combine soy sauce, sesame oil, garlic, sugar and pepper in medium bowl. Stir steak slices into marinade and let sit for 15 minutes.

Bring a wok or saucepan of water to a boil. Add noodles and boil 8 to 10 minutes or until softened. Drain, transfer to a bowl and toss with soy sauce and sesame oil. Wipe out wok or use a large non-stick skillet.

Drain beef. Heat wok over high heat, then add vegetable oil. Add onions, carrots and beef and stir-fry for 1 minute. Toss mushrooms into wok and stir-fry for another minute. Add spinach and green onions. Toss until spinach wilts. Stir in sugar, soy sauce and sesame oil. Add noodles and toss everything together with tongs. Serve at once, garnished with chives. Serves 4.

From The Flavour Principle