10 ounce uncooked soba (buckwheat noodles) or vermicelli
1/2 cup (1-inch) sliced green onions
1/2 cup fat-free, less-sodium chicken broth
1/2 teaspoon sugar
4 plum tomatoes, quartered (about 1/2 pound)
1 teaspoon oyster sauce
1 garlic clove, crushed
How to Make It
Trim fat from steak, and cut steak diagonally across grain into thin slices. Combine the cornstarch, 1 teaspoon oil, water, whiskey, soy sauce, and salt in a large zip-top bag. Add the steak; seal and toss well to coat. Marinate in refrigerator 10 minutes.
While steak is marinating, cook the noodles according to package directions. Drain noodles, and keep warm. Remove steak from bag, discarding the marinade. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the green onions, and sauté 30 seconds. Add steak, and cook 4 minutes or until steak loses its pink color. Remove steak from pan, and keep warm. Add chicken broth, sugar, and tomatoes to pan, and stir well. Cover, reduce heat, and cook 3 minutes or until thick. Stir in the steak, oyster sauce, and garlic, and cook 4 minutes or until thoroughly heated. Combine the beef mixture with noodles in a large bowl, and toss well.