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Chinese Noodles and Soy Beef


Chinese Noodles and Soy Beef

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!

Yield

Makes 4 servings

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

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