Steak Stir-Fry
Browse the recipe Steak Stir-Fry
Steak Stir-Fry
Prep and Cook Time 20 minutes
YIELD Makes 4 servings
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INGREDIENTS
| 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 |
PREPARATION:
- Cut beef lengthwise in half, then crosswise into 1/4-inch strips. Set aside. Cook noodles according to package directions. Drain well. Set aside.
- 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.
- 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.
- Add beef strips and marinade to wok; stir-fry 6 minutes. Return vegetables to skillet; stir until blended.
- Line serving platter with spinach. Arrange noodles over spinach; top with beef mixture. Serve immediately.
Tip
Stir-fry meat can be purchased presliced from the supermarket meat case.
This recipe appears in:
Asian
NUTRITIONAL INFORMATION:
| Protein | 38 g |
| Fiber | 5 g |
| Carbohydrate | 72 g |
| Cholesterol | 97 mg |
| Total Fat | 15 g |
| Calories | 581 |
| Sodium | 1175 mg |
DIETARY EXCHANGE:
| Meat | 4-1/2 |
| Vegetable | 3 |
| Starch | 3-1/2 |