Chinese Noodles and Soy Beef
For added convenience, ask the butcher at your favorite supermarket to slice the sirloin into thin strips and cut your preparation time in half!
Makes 4 servings
|1||boneless beef top sirloin steak (about 3/4 pound), cut into thin strips|
|1/4||cup reduced-sodium soy sauce, divided|
|1||teaspoon beef bouillon granules|
|1/8||teaspoon red pepper flakes|
|1||tablespoon packed brown sugar|
|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|
- Combine beef strips and 2 tablespoons soy sauce in large resealable food storage bag. Seal bag; turn to coat. Marinate 15 minutes, turning occasionally.
- 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.
- Cook noodles according to package directions, omitting salt. Drain; set aside.
- 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.
- 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.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||2 g|
|Total Fat||4 g|
|Calories from Fat||14 %|
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