Steak Stir-Fry with Noodles
This recipe makes 4 servings
Steak Stir-Fry with Noodles
Photography by Michael Alberstat
| Nutritional Info | |
|---|---|
| Per serving: about | - |
| cal | 478 |
| pro | 33 g |
| total fat | 12 g |
| sat. fat | 2 g |
| carb | 57 g |
| fibre | 5 g |
| chol | 54 mg |
| sodium | 555 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 34% |
| vit A | 140% |
| vit C | 55% |
| folate | 50% |
Ingredients
-
3 carrots
1 sweet green pepper
1 lb top sirloin grilling steak, thinly sliced
1/4 tsp each salt and pepper
2 tbsp vegetable oil
1 onion, sliced
2 garlic cloves, minced
3/4 cup beef stock
1 tsp grated orange rind
1/4 cup orange juice
1 tbsp cornstarch
3/4 tsp hot pepper sauce
1/4 cup chopped fresh parsley
8 ounces linguine
Preparation:
Thinly slice carrots and green pepper; set aside. Season steak with salt and pepper. In wok or large skillet, heat half of the oil over high heat; stir-fry steak, in batches, until browned but still pink inside, about 2 minutes. Transfer to plate.
Heat remaining oil in wok over medium heat; cook onion and garlic for 2 minutes. Add reserved carrots and green pepper; cook until slightly softened, 4 minutes.
Whisk together beef stock, orange rind and juice, cornstarch and hot pepper sauce; add to wok and bring to boil. Return meat and accumulated juices to wok along with parsley.
Meanwhile, in large pot of boiling salted water, cook linguine for 6 to 8 minutes or until tender but firm; drain and add to wok. Toss to coat well.
More stir-fry recipes:Additional Information:
- Serve with: Leaf Lettuce Salad
Tags:
Main Course; Stir Fry; Beef; Carrots; Pasta;
Source:
Canadian Living Magazine: May 2002
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