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
