Beef, Vegetable, and Noodle Stir-Fry
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
Light in flavor and texture, rice noodles soak up the savory, beefy juices in the rest of the dish and make an ideal base for this bold stir-fry.
Ingredients
6 oz. rice noodles
3 tbsp. low-sodium soy sauce
2 tbsp. fresh lime juice
2 tsp. honey
1 tsp. cornstarch
1 tbsp. fresh grated ginger
2 tbsp. canola oil
3 stalk celery
2 bell peppers (1 red, 1 orange)
2 clove garlic
1 can sliced water chestnuts
1 lb. sirloin steak
Black pepper
1 c. frozen edamame
Instructions
Cook the noodles according to package directions. In a bowl, whisk together the soy sauce, lime juice, honey, cornstarch, and 1/4 cup water; stir in the ginger.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Stir-fry the celery and peppers for 3 minutes. Add the garlic and chestnuts and stir-fry for 1 minute; transfer to a bowl.
Heat the remaining tablespoon oil over medium-high heat. Season the beef with 1/2 teaspoon black pepper and brown, 2 to 3 minutes. Add the soy sauce mixture and cook for 1 minute.
Return the vegetables to the skillet. Add the edamame and cook, stirring, until heated through, about 1 minute. Serve with the noodles.
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