Udon-Beef Noodle Bowl

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8 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti

1 1/2 teaspoons bottled minced garlic

1/2 teaspoon crushed red pepper

2 (14 1/4-ounce) cans low-salt beef broth

3 tablespoons low-sodium soy sauce

3 tablespoons sake (rice wine) or dry sherry

1 tablespoon honey

Cooking spray

2 cups sliced shiitake mushroom caps (about 4 ounces)

1/2 cup thinly sliced carrot

8 ounces top round, thinly sliced

3/4 cup diagonally cut green onions

1 (6-ounce) bag prewashed baby spinach

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