- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 333.9
- Total Fat: 7.1 g
- Cholesterol: 43.1 mg
- Sodium: 776.9 mg
- Total Carbs: 42.8 g
- Dietary Fiber: 7.9 g
- Protein: 28.1 g
Asian-Style Beef and Vegetable NoodlesSubmitted by: CSHROADS01
1/4 cup Soy Sauce
1/2 cup Chicken stock
2 teaspoons toasted sesame oil
1 lb. lean beef
1 teaspoon crushed red pepper flakes
Salt and black pepper
1 carrot, cut into matchsticks
1 package whole wheat linguini
16oz. shiitake mushrooms, thinly sliced
3 inches fresh ginger root, finely chopped
1 red bell pepper, seeded and sliced
5 scallions, thinly sliced on an angle
2 cups fresh bean spouts, 4 handfuls
3 tsp toasted sesame seeds, for garnish
Add sesame oil to the broth and soy. Set aside.
Slice the beef very thinly against the grain.
When water for pasta boils, heat a large nonstick skillet over medium high to high heat. To the skillet, add non stick cooking spray. Add crushed pepper flakes to the oil, then the thinly sliced beef. Season beef with salt and pepper. Cook beef 2 minutes to caramelize the meat, then turn and stir-fry. Add salt to pasta water, then carrots. Blanch carrots for a minute, then remove with a slotted spoon. Add linguini to boiling water. Transfer carrots to beef stir-fry. Add mushrooms, ginger, red bell pepper, scallions and bean sprouts. Toss and stir-fry veggies with beef for 2 minutes. Cook pasta to al dente. Drain and add to the beef and veggies. Pour Soy Sauce and broth mixture over the noodles and pork. Toss and allow the noodles to completely soak up the liquids, a minute or so. Remove from heat. Serve large bowls of noodles, beef and veggies with a garnish of toasted sesame seeds.
Number of Servings: 6
Recipe submitted by SparkPeople user CSHROADS01.
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Member Ratings For This Recipe
I love asian food, and I loved this! I have just started becoming a fan of spicey foods and this has a good heat. I used cayenne pepper instead of red pepper flakes because I didn't have any. I also used vegetable broth instead of chicken broth. I didn't include the mushrooms, but I enjoyed this! - 12/11/08