Sichuan Beef with Rice Stick Noodles

 

1/3

package (6-ounce size) rice stick noodles

1/2

pound beef boneless sirloin

1

tablespoon chili puree with garlic

2

tablespoons soy sauce

1

tablespoon finely chopped gingerroot

1

teaspoon vegetable oil

3

large fresh mushrooms, sliced

3

cups shredded Chinese (napa) cabbage (3/4 pound)

2

medium green onions, sliced (2 tablespoons)

• 1 Cook and drain noodles as directed on package. Cut into 2-inch pieces.
• 2 Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
• 3 Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add beef; stir-fry 2 to 3 minutes or until brown.
• 4 Add chili puree, soy sauce, gingerroot and oil; stir until well mixed. Add mushrooms, cabbage and onions; stir-fry 1 to 2 minutes or until cabbage is crisp-tender. Serve over noodles.