Serves: 6
1. 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 12-inch skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil rotate skillet to coat with oil. Add gingerroot and garlic stir-fry 30 seconds. Add vegetables stir-fry until crisp-tender. Remove vegetables from skillet.
3. Add 1 tablespoon vegetable oil to skillet rotate to coat. Add beef stir-fry about 5 minutes or until brown. Remove beef from skillet.
4. Add broth, vinegar, honey, 3 tablespoons soy sauce, the sesame oil and red pepper to skillet. 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.
NUTRITION FACTS: 1 Serving (about 1 cup): Calories 295 (Calories from Fat 90) Fat 10g (Saturated 2g) Cholesterol 35mg Sodium 630mg Carbohydrate 37g (Dietary Fiber 3g) Protein 17g % DAILY VALUE: Vitamin A 24% Vitamin C 20% Calcium 4% Iron 14% DIET EXCHANGES: 2 Starch 1 Medium-Fat Meat 2 Vegetable
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Stir-Fried Asian Beef and Noodles recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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