Start to Finish: 1 Hours 10 Minutes
Servings: 6 (1½ cups each)
3 oz uncooked cellophane noodles
1 tablespoon dark sesame oil
1 ½ lb boneless beef top sirloin steak, cut into bite-size strips
2 teaspoons finely chopped garlic
2 packages (about 3.5 oz each) fresh shiitake or button mushrooms, sliced
6 cups reduced-sodium beef broth
2 cups finely sliced bok choy
1 cup julienne strips (matchstick-size) carrots
½ teaspoon ground ginger
1/8 teaspoon pepper
2 medium green onions, sliced (2 tablespoons)
1. In medium bowl, soak bundle of cellophane noodles in warm water 10 to 15 minutes or until softened; drain. Cut noodle bundle into thirds. Cover and set aside.
2. In 5- to 6-quart Dutch over, heat oil over medium-high heat. Cook beef, garlic and mushrooms in oil 5 to 8 minutes, stirring occasionally, just until beef is no longer pink.
3. Stir in remaining ingredients except noodles and onions. Heat to boiling; reduce heat to medium-low. Cover; cook 14 to 15 minutes, stirring occasionally, until beef is tender.
4. Stir in noodles. Cover; cook 2 to 3 minutes or until noodles are hot. Sprinkle with onions.
Nutrition Information Per Serving:
1 SERVING: Calories 250 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g); Cholesterol 60mg; Sodium 250mg; Total Carbohydrate 17g (Dietary Fiber 2g); Protein 29g
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