WE RECOMMEND:

4th of July | Showers & Parties | S'mores Desserts | Birthdays

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.

Save and Share

false

( 2 Ratings)

2 Ratings

5 Stars 50%

4 Stars

3 Stars 50%

2 Stars

1 Stars

Member Reviews ( 2 )

cbad45e1-7dda-491a-a35a-dfdb88327e84

Prep Time 15 min
Total Time 45 min
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)

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 2 of 2 Reviews View All

Posted 6/11/2012 6:13:47 PM REPORT ABUSE NoHjustSara said:

Rating:

This recipe isn't bad. It doesn't say when to add the sesame oil, so I added it to the broth mixture.

This reply was: Helpful Inspiring

Posted 1/13/2011 8:32:59 PM REPORT ABUSE crosario said:

Rating:

I haven't actually tried this recipe yet but it appears the picture shows different ingredients than called for, it shows chicken and zucchini not beef. Good news is this is a standard Asian meal with meat and vegetables totally interchangeable. So experiment with your favorites!

This reply was: Helpful Inspiring