Rating: 4.5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light March 1997


Recipe Summary

6 servings (serving size: 2 cups)


Ingredient Checklist


Instructions Checklist
  • Trim ends from beans; remove strings. Cut beans into 3-inch pieces. Set aside.

  • Trim fat from steak. Cut across grain into thin slices; cut slices in half crosswise. Combine steak and next 4 ingredients (steak through garlic); stir well. Set aside.

  • Bring 4 quarts water to a boil in a large Dutch oven. Add beans; cook 5 minutes or until tender. Remove with a slotted spoon; place in a colander. Rinse under cold water; drain well. Set aside. Add noodles to boiling water. Cook 3 minutes; drain. Rinse under cold water. Drain; set aside.

  • Coat a large nonstick skillet or wok with cooking spray; place over medium-high heat until hot. Add steak mixture; stir-fry 5 minutes or until browned. Spoon steak mixture into a bowl; set aside. Wipe skillet clean with a paper towel.

  • Combine broth and next 6 ingredients (broth through pepper) in a bowl. Stir well; set aside. Heat vegetable oil in skillet over medium-high heat. Add remaining ingredients; stir-fry 2 minutes. Add broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Return steak to pan; add beans and noodles; stir-fry 1 minute.

Nutrition Facts

516 calories; calories from fat 30%; fat 17.1g; saturated fat 6.4g; mono fat 6.9g; poly fat 2.5g; protein 33g; carbohydrates 57g; fiber 3.1g; cholesterol 60mg; iron 6.9mg; sodium 925mg; calcium 86mg.