Ingredients: |
Ingredients: * 8 ounces wide rice noodles, preferably brown-rice noodles (see Notes)
* 1/2 cup Shao Hsing or dry sherry (see Notes)
* 4 teaspoons black bean-garlic sauce (see Notes)
* 1 tablespoon reduced-sodium soy sauce
* 2 teaspoons light brown sugar
* 2 teaspoons cornstarch
* 4 teaspoons canola or peanut oil, divided
* 1 teaspoon minced ginger
* 1 small onion, thinly sliced
* 1 12-ounce bag fresh Asian stir-fry vegetables (about 5 1/2 cups)
* 1/2 cup water, divided
* 8 ounces sirloin steak, cut into thin slices
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Directions: |
Directions: 1. Fill a large nonstick skillet with water and bring to a boil. Add noodles and cook, stirring frequently, until just tender, 4 to 6 minutes or according to package directions. Drain, rinse with cold water and transfer to a large bowl. Wipe the pan dry.
2. Combine Shao Hsing (or sherry), black bean-garlic sauce, soy sauce, brown sugar and cornstarch in a small bowl; set aside.
3. Heat 2 teaspoons oil in the skillet over medium-high heat. Reduce heat to medium. Add ginger and cook, stirring, for 30 seconds. Add onion and cook, stirring, until softened, 1 to 3 minutes. Add vegetables and 1/4 cup water; cover and cook, stirring occasionally, until the vegetables are tender-crisp, 2 to 4 minutes. Transfer the vegetables to the bowl with the noodles. Wipe the pan dry.
4. Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add steak and cook, stirring, until browned, 1 to 3 minutes. Stir the reserved sauce and add to the pan; cook, stirring, until the sauce has thickened slightly, 1 to 2 minutes.
5. Return the noodles and vegetables to the pan along with the remaining 1/4 cup water; cook, tossing to coat with the sauce, until heated through, about 2 minutes more. |
Personal
Notes: |
Personal
Notes: Per serving: 381 calories; 8 g fat ( 1 g sat , 4 g mono ); 21 mg cholesterol; 57 g carbohydrates; 1 g added sugars; 15 g protein; 3 g fiber; 723 mg sodium; 223 mg potassium.
Nutrition Bonus: Vitamin C (37% daily value), Vitamin A (30% dv).
Carbohydrate Servings: 4
Exchanges: 3 1/2 starch, 1 vegetable, 2 lean meat, 1 fat
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This recipe for Beef Chow is from