Spicy Beef Chow Mein
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 286.7
- Total Fat: 8.8 g
- Cholesterol: 60.5 mg
- Sodium: 651.0 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 3.4 g
- Protein: 25.9 g
View full nutritional breakdown of Spicy Beef Chow Mein calories by ingredient
Introduction
Easy, quick and delicious! Divide into 4-5 servings Easy, quick and delicious! Divide into 4-5 servingsNumber of Servings: 5
Ingredients
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2 tablespoons rice cooking wine or chicken broth
1 teaspoon finely chopped ginger root
1/4 teaspoon crushed red pepper
1 clove garlic, finely chopped
3/4 pound boneless beef sirloin steaks, cut into 2x1x1/8-inch strips
1 3 ounce package beef-flavored ramen noodles
1 cup water
2 teaspoons cornstarch
4 medium celery stalks, sliced (2 cups)
1 (15-ounce) can whole straw mushrooms, drained
1 (15-ounce) can baby corn, drained
1 (8-ounce) jar sliced bamboo shoots, drained
1 2 ounce jar sliced pimiento, drained
Directions
Mix rice wine, gingerroot, red pepper and garlic in medium glass or plastic bowl. Stir in beef. Cover and refrigerate 15 minutes.
Cook noodles as directed on package and drain.
Mix water, cornstarch and contents of ramen flavor packet.
Spray wok or 12-inch skillet with nonstick cooking spray. Heat over high heat until hot. Add beef; stir-fry about 3 minutes or until brown. Add celery; stir-fry 2 minutes or until crisp-tender. Stir in mushrooms, corn, bamboo shoots and pimientos. Stir in cornstarch mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add noodles; toss. Serves 5.
Cook noodles as directed on package and drain.
Mix water, cornstarch and contents of ramen flavor packet.
Spray wok or 12-inch skillet with nonstick cooking spray. Heat over high heat until hot. Add beef; stir-fry about 3 minutes or until brown. Add celery; stir-fry 2 minutes or until crisp-tender. Stir in mushrooms, corn, bamboo shoots and pimientos. Stir in cornstarch mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add noodles; toss. Serves 5.
