Apricot Beef with Sesame Noodles
YIELD Makes 4 to 6 servings
|1||beef top sirloin steak (about 1 pound)|
|3||tablespoons Dijon mustard|
|3||tablespoons soy sauce|
|2||packages (3 ounces each) uncooked ramen noodles|
|2||tablespoons vegetable oil|
|2||cups (6 ounces) snow peas|
|1||medium red bell pepper, cut into cubes|
|3/4||cup apricot preserves|
|1/2||cup beef broth|
|3||tablespoons chopped green onions|
|2||tablespoons toasted sesame seeds, divided|
- Cut beef lengthwise in half, then crosswise into 1/4-inch strips. Combine beef, mustard and soy sauce in medium resealable food storage bag. Seal bag. Shake to evenly distribute marinade; refrigerate 4 hours or overnight.
- Cook noodles according to package directions, omitting seasoning packets.
- Heat oil in large skillet over medium-high heat until hot. Add half of beef with marinade; stir-fry 2 minutes. Remove to bowl. Repeat with remaining beef and marinade. Return beef to skillet. Add snow peas and bell pepper; stir-fry 2 minutes. Add noodles, preserves, broth, onions and 1 tablespoon sesame seeds. Cook 1 minute or until heated through. Top with remaining sesame seeds before serving.
Toast sesame seeds in a dry, heavy skillet over medium heat 2 minutes or until golden, stirring frequently.
This recipe appears in: Asian
|Total Fat||25 g|
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