Sichuan Beef with Rice Stick Noodles

  • Prep 25 min
  • Total 30 min

Ingredients

  • 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)

Steps

  • 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.

  • Dress it up just the way you like it! Have soy sauce, chili puree and toasted sesame seeds on the table ready to go.
  • Pick up 1/2 pound cut-up beef for stir-fry from your meat counter or butcher instead of cutting the meat yourself.

Nutrition Facts

Serving Size: 1 Serving
Calories
145
Calories from Fat
25
Total Fat
3 g
Saturated Fat
1 g
Cholesterol
30 mg
Sodium
570 mg
Potassium
430 mg
Total Carbohydrate
17 g
Dietary Fiber
2 g
Protein
14 g
% Daily Value*:
Vitamin A
32%
32%
Vitamin C
22%
22%
Calcium
6%
6%
Iron
12%
12%
Exchanges:
1 Starch; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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