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Photo: Romulo Yanes; Styling: Simon Andrews Photo by: Photo: Romulo Yanes; Styling: Simon Andrews

Stir-Fried Rice Noodles with Beef and Spinach

Your family will love this Stir-Fried Rice Noodle with Beef and Spinach recipe. One online reviwer claims, "Super easy to make in a snap!"

Cooking Light APRIL 2011

  • Yield: 4 servings (serving size: 1 1/2 cups)
  • Total:24 Minutes

Ingredients

  • 6 ounces uncooked wide rice sticks (rice-flour noodles)
  • 1 tablespoon canola oil
  • 1 cup thinly sliced green onions
  • 2/3 pound top sirloin steak, cut into thin strips
  • 2 cups sliced shiitake mushroom caps
  • 2 garlic cloves, finely minced
  • 1 (6-ounce) bag washed baby spinach
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh lime juice
  • 3 tablespoons lower-sodium soy sauce
  • 2 teaspoons grated peeled fresh ginger
  • 2 teaspoons Sriracha (hot chile sauce)
  • 1 tablespoon dark sesame oil
  • 1/4 teaspoon salt
  • 2 teaspoons sesame seeds, toasted

Preparation

1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.

2. Heat a large skillet or wok over high heat. Add canola oil to pan; swirl to coat. Add onions and steak; stir-fry 1 minute. Add mushrooms and garlic; stir-fry 1 minute. Add spinach; stir-fry 1 minute or until greens wilt.

3. Combine rice vinegar and the next 4 ingredients (through Sriracha) in a small bowl, stirring with a whisk. Add vinegar mixture to steak mixture; cook 30 seconds, stirring constantly. Stir in noodles, sesame oil, and salt; cook for 1 minute or until noodles are thoroughly heated, tossing to combine. Sprinkle with sesame seeds.

Nutritional Information

Amount per serving
  • Calories: 408
  • Fat: 13.2g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 3.1g
  • Protein: 16.7g
  • Carbohydrate: 56.1g
  • Fiber: 5g
  • Cholesterol: 37mg
  • Iron: 5.1mg
  • Sodium: 616mg
  • Calcium: 83mg
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Stir-Fried Rice Noodles with Beef and Spinach recipe

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