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
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