准备

• 在4 QT中。低面汤锅或荷兰烤箱，带2 QT。水煮沸。加1/2汤匙。盐和一些面条。煮仅3分钟，然后将其排在漏勺中，然后在冷水下冲洗直到冷却。沥干水分并用2茶匙折腾。在一个中等大小碗中的花生油。搁置。这些可以静置30分钟。
• In the same pot (or another similar one), heat the vegetable oil over medium heat and sauté the mushrooms until softened and beginning to brown, 4 to 6 minutes. Add half of the ginger, the garlic, the red pepper flakes, and a little of the broth, stirring constantly to scrape up browned bits from the bottom of the pan. Add the rest of the broth and the mustard greens. Bring to a boil, stirring to wilt the greens, and cover. Reduce the heat and simmer about 8 minutes. (Check the texture of the greens. They shouldn’t be tough, but they can still have a little toothiness.) Uncover, shut off the heat, and add the thinly sliced beef, soy sauce, vinegar, and the remaining ginger.
• 用钳子将面条放入浅碗中，将它们放在一侧。用钳子将一些蔬菜和牛肉分成面条旁边的每个碗。将所有汤匙汤匙汤匙撒上芝麻。