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.

Prep Time

Minutes

Total Time

Minutes

Makes

servings

pound beef boneless sirloin or round steak

tablespoon vegetable oil

teaspoon cornstarch

1/2

teaspoon soy sauce

package (about 6 ounces) rice stick noodles

tablespoon vegetable oil

tablespoon finely chopped gingerroot

clove garlic, finely chopped

package (16 ounces) frozen broccoli, carrots, water chestnuts and red peppers, thawed

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

tablespoons soy sauce

teaspoon sesame oil

1/4

teaspoon crushed red pepper

1/4

cup sliced green onions (3 medium)

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.
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.
Add 1 tablespoon vegetable oil to wok; rotate to coat side. Add beef; stir-fry until brown. Remove beef from wok.
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.

Makes 6 servings

Nutrition Information:

1 Serving (1 Serving)

Calories 300

(Calories from Fat 90),

Total Fat 10g

(Saturated Fat 2g,),

Cholesterol 35mg;
Sodium 680mg;
Total Carbohydrate 38g

(Dietary Fiber 2g,

Protein 17g;

*Percent Daily Values are based on a 2,000 calorie diet.