Delicious, easy, light, weeknight meal that will definitely be made again in my house! Another one from Cooking Light magazine, and I made a couple small changes to add more beef and more ginger.
RECIPE:
6oz uncooked wide rice noodles
1lb top sirloin steak, cut into thin strips
1 cup green onions, sliced
2 cups shiitake mushrooms, sliced
2 garlic cloves, minced
1 6oz bag baby spinach
2 tbsp rice vinegar
1 tbsp fresh lime juice
3 tbsp low-sodium soy sauce
1 tbsp fresh ginger, peeled and minced
2 tsp Sriracha
canola oil
salt
sesame seeds
Cook noodles according to package directions. Drain and rinse under cold water. Combine rice vinegar, lime juice, soy sauce, and ginger in a small bowl and whisk together. Heat a large skillet or wok over high heat. Add canola oil to pan; swirl to coat. Add green onions and steak; stir fry until steak is mostly browned all over, about 2 minutes. Add mushrooms and garlic; stir-fry 1 minute. Add spinach; stir-fry 1 minute or until wilted. Add vinegar mixture to wok and 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. Makes 4 servings. (per serving: 408 cals, 13g fat, 56g carb, 17g protein)
RECIPE:
6oz uncooked wide rice noodles
1lb top sirloin steak, cut into thin strips
1 cup green onions, sliced
2 cups shiitake mushrooms, sliced
2 garlic cloves, minced
1 6oz bag baby spinach
2 tbsp rice vinegar
1 tbsp fresh lime juice
3 tbsp low-sodium soy sauce
1 tbsp fresh ginger, peeled and minced
2 tsp Sriracha
canola oil
salt
sesame seeds
Cook noodles according to package directions. Drain and rinse under cold water. Combine rice vinegar, lime juice, soy sauce, and ginger in a small bowl and whisk together. Heat a large skillet or wok over high heat. Add canola oil to pan; swirl to coat. Add green onions and steak; stir fry until steak is mostly browned all over, about 2 minutes. Add mushrooms and garlic; stir-fry 1 minute. Add spinach; stir-fry 1 minute or until wilted. Add vinegar mixture to wok and 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. Makes 4 servings. (per serving: 408 cals, 13g fat, 56g carb, 17g protein)
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