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Stir-Fried Asian Beef and Noodles

Asian cuisine is masterful at combining colors, textures and flavors for a satisfying, enjoyable meal. The frozen vegetables save some chopping time and can be customized to your liking.

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  • prep time 15 min
  • total time 45 min
  • ingredients 17
  • servings 6
 

Ingredients

1
pound beef boneless sirloin or round steak
1
tablespoon vegetable oil
1
teaspoon cornstarch
1/2
teaspoon soy sauce
1
package (about 6 ounces) rice stick noodles
1
tablespoon vegetable oil
1
tablespoon finely chopped gingerroot
1
clove garlic, finely chopped
1
package (16 ounces) frozen broccoli, carrots, water chestnuts and red peppers, thawed
1
tablespoon vegetable oil
3/4
cup Progresso™ beef flavored broth (from 32-ounce carton)
1/3
cup rice or cider vinegar
1/3
cup honey
3
tablespoons soy sauce
1
teaspoon sesame oil
1/4
teaspoon crushed red pepper
1/4
cup sliced green onions (3 medium)

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LOCATION

Steps

  • 1 Cut beef into 2x1/4-inch strips. Toss beef, 1 tablespoon vegetable oil, the cornstarch and 1/2 teaspoon soy sauce in glass or plastic bowl. Cover and refrigerate 20 minutes. Soak noodles in cold water 5 minutes; drain.
  • 2 Heat wok or 12-inch skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil; rotate skillet to coat side. Add gingerroot and garlic; stir-fry 30 seconds. Add vegetables; stir-fry until crisp-tender. Remove vegetables from wok.
  • 3 Add 1 tablespoon vegetable oil to wok; rotate to coat side. Add beef; stir-fry until brown. Remove beef from wok.
  • 4 Add broth, vinegar, honey, 3 tablespoons soy sauce and the red pepper to wok. Stir in noodles; heat to boiling. Cook over medium heat about 2 minutes, stirring frequently, until noodles are tender. Stir in beef, vegetables and onions; cook and stir 1 minute.
  • 1 Cut beef into 2x1/4-inch strips. Toss beef, 1 tablespoon vegetable oil, the cornstarch and 1/2 teaspoon soy sauce in glass or plastic bowl. Cover and refrigerate 20 minutes. Soak noodles in cold water 5 minutes; drain.
  • 2 Heat wok or 12-inch skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil; rotate skillet to coat side. Add gingerroot and garlic; stir-fry 30 seconds. Add vegetables; stir-fry until crisp-tender. Remove vegetables from wok.
  • 3 Add 1 tablespoon vegetable oil to wok; rotate to coat side. Add beef; stir-fry until brown. Remove beef from wok.
  • 4 Add broth, vinegar, honey, 3 tablespoons soy sauce and the red pepper to wok. Stir in noodles; heat to boiling. Cook over medium heat about 2 minutes, stirring frequently, until noodles are tender. Stir in beef, vegetables and onions; cook and stir 1 minute.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
2g,
2%
),
Cholesterol
35mg
35%;
Sodium
680mg
680%;
Total Carbohydrate
38g
38%
(Dietary Fiber
2g
2%
),
Protein
17g
17%
;
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.