Steak and Noodle Stir-Fry
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 709 |
| pro | 31 g |
| total fat | 14 g |
| sat. fat | 3 g |
| carb | 113 g |
| fibre | 4 g |
| chol | 55 mg |
| sodium | 713 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 47 |
| vit A | 70 |
| vit C | 32 |
| folate | 50 |
Ingredients
- 2 tbsp vegetable oil
- 1 lb sirloin steaks, thinly sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup baby carrots, halved
- 1 tbsp mild curry paste
- 1 can (10 oz/284 mL) chicken stock
- 2 tbsp hoisin sauce
- 1/4 tsp ground ginger
- 1 pkg precooked Chinese noodles
- 8 oz asparagus, cut_in 1-1/2-inch (4 cm) lengths
- 1 cup sugar snap peas or snow peas
- 1 tbsp cornstarch
- 2 green onions, sliced
Preparation
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.
Additional information : Serve with a Garden Salad.
Source : Canadian Living Magazine: May 2000
- Keywords : Main Course; Beef; Noodles; Stir Fry; Stock;
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