Strips of beef, crunchy green beans and sprouts tossed with noodles make quick and delicious supper fare. For a mild version, seed the jalapeno pepper. You can easily double the recipe to serve four.
- Portion size 2 servings
- Credits : Canadian Living Magazine: March, 2002
- 3 oz rice stick noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 jalapeno pepper sliced
- 6 oz top sirloin grilling steaks thinly sliced
- 1 1/2 cup chopped green bean (1-inch/2.5 cm)
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 teaspoons lime juice
- 1 teaspoon granulated sugar
- 2/3 cups bean sprouts
- 1/4 cup chopped fresh coriander
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped parsley
In large bowl, cover noodles with boiling water; let stand for 20 minutes. Drain.
In wok or large saucepan, heat oil over high heat; stir-fry garlic and jalapeno pepper for 20 seconds. Add beef; stir-fry until browned yet still pink inside, about 2 minutes. Remove to plate; keep warm.
Add green beans, 2 tbsp (25 mL) water, fish sauce, soy sauce, lime juice and sugar to pan; cover and cook until beans are tender-crisp, about 3 minutes.
Add noodles; stir-fry until tender, about 2 minutes. Return meat to pan; add bean sprouts and toss to combine well. Add coriander and basil; toss to combine.
Nutritional facts Per serving: about
- Sodium 512 mg
- Protein 25 g
- Calories 467.0
- Total fat 19 g
- Cholesterol 42 mg
- Saturated fat 3 g
- Total carbohydrate 50 g
- Iron 28.0
- Folate 30.0
- Calcium 7.0
- Vitamin A 11.0
- Vitamin C 40.0