TLC Cooking "Chinese Noodles and Soy Beef"

Chinese Noodles and Soy Beef

Chinese Noodles and Soy Beef

YIELD Makes 4 servings
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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:

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.

This recipe appears in: Chinese

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