Stir-Fried Rice Noodles with Beef and Spinach

22 Reviews
ADD YOUR REVIEW
Photo: Romulo Yanes; Styling: Simon Andrews
Total Time
24 Mins
Yield
4 servings (serving size: 1 1/2 cups)
By Susan Russo
April 2011
RECIPE BY Cooking Light

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!"

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

Nutritional Information

  • Calories 408
  • Fat 13.2g
  • Satfat 2.9g
  • Monofat 5.9g
  • Polyfat 3.1g
  • Protein 16.7g
  • Carbohydrate 56.1g
  • Fiber 5g
  • Cholesterol 37mg
  • Iron 5.1mg
  • Sodium 616mg
  • Calcium 83mg

How to Make It

Step 1

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

Step 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.

Step 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.

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Ratings & Reviews

mommydark's Review

mommydark
September 04, 2014
N/A

Prattyegny's Review

mrsnobody
May 04, 2014
I love this recipe! I have made it three times and can't wait to have it again. I have added asparagus to it and it works well.

Gettinthere46's Review

MrsHannah
January 26, 2014
I altered this recipe and used chicken. In addition to the spinach I added green beans and shredded carrot. It was pretty spicy with the two teaspoons sriracha, which we like, but if you don't want it too hot, cut down to 1 tsp sriracha.

mmmanders's Review

hilty1
May 18, 2012
I admit we used full sodium dark soy sauce and omitted the extra salt, but this one's in the monthly rotation. My husband eats ALOT of Asian food and he likes this one. Nice to have a beef option.

MauiGardener's Review

mmmanders
November 10, 2011
Way too sour!!! Reduced vinegar to 1 Tbsp, and added at least 1 Tbsp agave syrup, and it was edible.

Nelsca's Review

Debbie17
September 07, 2011
N/A

mrsnobody's Review

Nelsca
June 28, 2011
Like all cooking light recipes, the salt was a little low. But otherwise it was really good.

nevacation's Review

MauiGardener
June 28, 2011
I thought this was very good! I love rice noodles so I was glad to have a recipe to use them. The changes I made were vegetable oil instead of canola, no mushrooms. I actually quadrupled the recipe for 7 people. We did have leftovers. I only used 1/4 of the Sriracha and probably had a little too much lime juice. I loved it, the kids were split on the rice noodle part. I would make this again.

hilty1's Review

dallastx
May 29, 2011
WAY loved this recipe! Super easy to make in a snap! Only substitution was the Sriracha - we used Sambal Oelek (ground chili paste). Oh we also used Fettuccine instead of rice noodles. With as much liquid as there is I would increase noodles to more than 6 ounces. A real keeper!

NToshman44's Review

NToshman44
May 09, 2011
N/A