Steak and Noodle Stir-Fry

Steak and Noodle Stir-Fry Image by: Steak and Noodle Stir-Fry Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2000

Ingredients

  • 2 tablespoons vegetable oil
  • 1 lb sirloin steak thinly sliced
  • 1 onion sliced
  • 2 cloves garlic minced
  • 1 cup baby carrot halved
  • 1 tablespoon mild curry paste
  • 1 can (10 oz/284 mL) chicken stock
  • 2 tablespoons hoisin sauce
  • 1/4 teaspoon ground ginger
  • 1 pkg precooked Chinese noodles
  • 8 oz asparagus cut_in 1-1/2-inch (4 cm) lengths
  • 1 cup sugar snap pea
  • 1 cup snow pea
  • 1 tablespoon cornstarch
  • 2 green onions sliced

Method

In wok or large skillet, heat half of the oil over high heat; stir-fry steak, in batches, for 2 minutes or until browned but still pink inside. Transfer to plate.

Add remaining oil to pan; stir-fry onion, garlic, carrots and curry paste for 2 minutes. Add stock; cover and cook for 2 minutes. Add 3/4 cup (175 mL) water, hoisin sauce and ginger; bring to boil.

Loosen noodles under warm water; add to pan. Add asparagus and peas; cook over medium heat, stirring, for 3 minutes. Return steak and any juices to pan. Whisk cornstarch with 1 tbsp (15 mL) cold water; stir into pan and cook, stirring, for 1 minute or until thickened. Sprinkle with onions.

Nutritional facts <b>Per serving:</b> about

  • Sodium 713 mg
  • Protein 31 g
  • Calories 709.0
  • Total fat 14 g
  • Cholesterol 55 mg
  • Saturated fat 3 g
  • Total carbohydrate 113 g

%RDI

  • Iron 47.0
  • Fibre 0.0
  • Folate 50.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 70.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Steak and Noodle Stir-Fry

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