Beef-Noodle Stir-Fry

Beef-Noodle Stir-Fry
Servings: 4 Prep 15 mins Cook 16 mins

Ingredients

  • 1 pound flank steak, thinly sliced crosswise
  • 3 teaspoons chopped garlic
  • 1 tablespoon chopped fresh ginger
  • 2 tablespoons regular sesame oil
  • 1/4 teaspoon hot red-pepper flakes
  • 1 small onion, sliced
  • 1/3 pound mushrooms, sliced
  • 1 sweet red pepper, thinly sliced
  • 1 1/2 cups reduced-sodium chicken broth
  • 1/3 cup hoisin sauce
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons cornstarch
  • 6 ounces snow peas, trimmed
  • 4 1/2 ounces maifun rice sticks
  • 1 4 1/2 ounce jar baby corn, drained and rinsed

Make It

1. Saute steak, 1 teaspoon garlic and 1 teaspoon ginger in 1 tablespoon oil in nonstick skillet 4 minutes to almost cook through. Transfer to plate.

2. In skillet, saute remaining garlic and ginger, and pepper flakes, onion, mushrooms and sweet pepper in remaining 1 tablespoon oil for 4 minutes.

3. Mix broth, hoisin, soy, cornstarch. Add to skillet; cook, stirring, 2 minutes. Add peas, rice sticks; stir-fry over medium-low heat to thicken, 4 minutes. Add beef and corn. Cover; let stand on heat 2 minutes.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 466, Fat, total (g): 17, chol. (mg): 59, sat. fat (g): 5, carb. (g): 48, fiber (g): 3, pro. (g): 29, sodium (mg): 1264, Percent Daily Values are based on a 2,000 calorie diet.