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Jalapeño-Lime Chicken
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
Chinese Noodles and Soy Beef
Yield: Makes 4 servings
For added convenience, ask the butcher at your favorite supermarket to slice the sirloin into thin strips and cut your preparation time in half!
Ingredients:
1
boneless beef top sirloin steak (about 3/4 pound), cut into thin strips
1/4
cup reduced-sodium soy sauce, divided
1
cup water
1
teaspoon beef bouillon granules
1/8
teaspoon red pepper flakes
1
tablespoon packed brown sugar
1
tablespoon cornstarch
1/2
teaspoon 5-spice powder (optional)
4
ounces uncooked vermicelli
Nonstick cooking spray
2
cloves garlic, minced
1
teaspoon grated fresh ginger
1
cup thinly sliced onions
1/2
red bell pepper, thinly sliced
3
ounces frozen snow peas, thawed
1
can (8 ounces) bamboo shoots, well drained
Preparation:
1.
Combine beef strips and 2 tablespoons soy sauce in large resealable food storage bag. Seal bag; turn to coat. Marinate 15 minutes, turning occasionally.
2.
Combine water, bouillon granules, 5-spice powder, red pepper flakes, sugar, cornstarch and 5-spice powder, if desired, in small bowl. Stir until completely dissolved; set aside.
3.
Cook noodles according to package directions, omitting salt. Drain; set aside.
4.
Spray large nonstick skillet with cooking spray. Heat over high heat until hot. Remove beef from resealable food storage bag; discard marinade. Add beef, garlic and ginger to skillet; cook, stirring constantly, 3 minutes or until liquid has evaporated and glaze appears. Remove from skillet; set aside. Reduce heat to medium-high. Add onions and bell pepper slices; cook, stirring constantly, 3 to 4 minutes or until crisp-tender.
5.
Stir reserved cornstarch mixture. Add snow peas, bamboo shoots, reserved cornstarch mixture and beef to skillet; cook 1 to 2 minutes or until slightly thickened. Gently stir in cooked noodles. Sprinkle with remaining 2 tablespoons soy sauce.
Nutritional Information:
| Serving Size: 1/4 of total recipe | |
| Sodium | 805 mg |
| Protein | 23 g |
| Fiber | 3 g |
| Carbohydrate | 38 g |
| Cholesterol | 49 mg |
| Saturated Fat | 2 g |
| Total Fat | 4 g |
| Calories from Fat | 14 % |
| Calories | 282 |
Dietary Exchange:
| Meat | 2 |
| Vegetable | 1-1/2 |
| Starch | 2 |
This recipe appears in:
Chinese
