Steak Stir-Fry Photo
Steak Stir-Fry

Prep and Cook Time 20 minutes

YIELD Makes 4 servings


1 beef top sirloin steak (about 1-1/2 pounds)
1 package (8 ounces) dry rice stick noodles
1/4 cup dry white wine
1/4 cup soy sauce
1 tablespoon plus 1-1/2 teaspoons cornstarch
1 tablespoon sugar
2 teaspoons finely chopped fresh ginger
2 tablespoons vegetable oil
2 teaspoons minced garlic
2 cups sliced mushrooms
2 cups matchstick-size carrot sticks
1 cup green bell pepper strips
1/2 cup sliced green onions
4 cups fresh spinach leaves, washed and drained


  1. Cut beef lengthwise in half, then crosswise into 1/4-inch strips. Set aside. Cook noodles according to package directions. Drain well. Set aside.
  2. While noodles are cooking, combine wine, soy sauce, cornstarch, sugar and ginger in medium bowl; whisk to blend. Add beef strips; toss to coat well. Set aside.
  3. Heat oil and garlic in large nonstick skillet or wok over high heat. Add mushrooms, carrots, bell peppers and green onions; stir-fry 4 minutes. Transfer vegetables to bowl. Cover; keep warm.
  4. Add beef strips and marinade to wok; stir-fry 6 minutes. Return vegetables to skillet; stir until blended.
  5. Line serving platter with spinach. Arrange noodles over spinach; top with beef mixture. Serve immediately.
Stir-fry meat can be purchased presliced from the supermarket meat case.
This recipe appears in: Asian
Protein 38 g
Fiber 5 g
Carbohydrate 72 g
Cholesterol 97 mg
Total Fat 15 g
Calories 581
Sodium 1175 mg
Meat 4-1/2
Vegetable 3
Starch 3-1/2
You Might Also Like
Curry Pasta Salad

Learn to cook authentic Middle Eastern cuisine by checking out our collection of recipes. And you can use a fork if you'd like.

Shrimp and Pasta Toss

Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.

search recipes
Don't Miss