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Prep Time: 45 Minutes Cook Time: 18 Minutes |
Ready In: 63 Minutes Servings: 4 |
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EatingWell Ingredients:
8 ounces wide rice noodles, preferably brown-rice noodles |
1/2 cup shao hsing rice wine or 1/2 cup dry sherry |
4 teaspoons black bean garlic sauce |
1 tablespoon low sodium soy sauce |
2 teaspoons light brown sugar |
2 teaspoons cornstarch |
4 teaspoons canola oil or 4 teaspoons peanut oil |
1 teaspoon minced ginger |
1 small onion, thinly sliced |
1 (12 ounce) bag fresh asian stir fry vegetables |
1/2 cup water, divided |
8 ounces sirloin steaks, cut into thin slices |
Directions:
1. Fill a large wok with water and bring to a boil.
2. Add noodles and cook, stirring frequently, until just tender, 4-6 minutes or according to package directions.
3. Drain, rinse with cold water and transfer to a bowl.
4. Wipe the pan dry.
5. Combine rice wine, black bean-garlic sauce, soy sauce, brown sugar and cornstarch in a small bowl; set aside.
6. Heat 2 teaspoons oil in the wok over medium-high heat.
7. Reduce heat to medium; add ginger and cook, stirring, for 30 seconds.
8. Add onion and cook, stirring, until softened, 1-3 minutes.
9. Add vegetables and 1/4 cup water; cover and cook, stirring occasionally, until the vegetables are tender-crisp, 2-4 minutes.
10. Transfer the vegetables to the bowl with the noodles; wipe the pan dry.
11. Heat the remaining 2 teaspoons oil in the wok over med-high heat.
12. Add steak and cook, stirring, until browned, 1-3 minutes.
13. Stir the reserved sauce and add to the pan; cook, stirring, until the sauce has thickened slightly, 1-2 minutes.
14. Return the noodles and vegetables to the wok along with the remaining 1/4 cup water; cook, tossing to coat with the sauce, until heated through, about 2 minutes more.
15. 381 calories, 8 g fat, 57 g carb, 3 g fiber.
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