Makes 4 Servings
Recipe adapted from Cooking Light
8 ounces uncooked wide rice sticks
1 tbsp canola oil
1 cup thinly sliced green onions
12 oz. top sirloin steak, diced
4 oz. sliced mushrooms
2 tsp minced garlic
1-2 oz. spinach, diced
2 tbsp rice vinegar
1 tbsp fresh lime juice
3 tbsp lower-sodium soy sauce
1 tsp fresh ginger, jarred
1 tbsp Sriracha
1 tbsp dark sesame oil
1/4 tsp salt
2 tsp sesame seeds, toasted
Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. 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. 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: 437 calories, 50 carbs, 11 fat grams and 32 protein grams.
Review: Spicy is right! That word wasn't in the original title but I felt I had to add it -the sriracha went a long way! (easily reduce to take out some heat). This was my first time cooking with sirloin and I have to say, it was very easy and tasted great! The portion was just right and definitely tasted like something I'd order (well, I wouldn't order it because it would probably double the calories at a restaurant). Anyway, great recipe, a favorite for Austin and quick - put it together in less than 20 minutes from start to finish.
No comments:
Post a Comment