Sichuan Beef with Rice Stick Noodles

  • Prep 25 min
  • Total 30 min
  • Servings 0

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

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  • 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
145
Calories from Fat
25
% Daily Value
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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