1 (5-ounce) package Japanese curly noodles (chucka soba), uncooked
1/3 cup low-sodium soy sauce
1/4 cup low-salt beef broth
3 tablespoons dark brown sugar
2 teaspoons cornstarch
3/4 pound top round steak, thinly sliced
1 teaspoon light sesame oil
2 garlic cloves, minced
1 red bell pepper, seeded and cut into thin strips
1 (8-ounce) can sliced water chestnuts, drained
3 ounces snow peas, trimmed
How to Make It
Cook noodles according to package directions, omitting salt and fat.
Combine soy sauce and next 3 ingredients in a small bowl; stir well with a whisk.
Place a nonstick skillet coated with cooking spray over medium-high heat until hot; add beef. Stir-fry 4 minutes or until browned. Remove beef from pan; set aside, and keep warm. Coat pan with oil. Add garlic and bell pepper; stir-fry 2 minutes. Add water chestnuts and snow peas; stir-fry 1 minute. Return beef, juices, and soy sauce mixture to pan, and cook 30 seconds or until slightly thickened. Serve over noodles.
Cooking Light Superfast Suppers
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