Authentic Chinese Noodles with Savory Soy Beef - Easy Recipe

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.

This recipe appears in: Chinese 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