Sweet & Spicy Chinese Beef and Noodles
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
4 |
ounces |
roasted red peppers -- sliced |
|
1 |
pound |
beef flank -- slice thin |
|
8 |
ounces |
Portobello mushroom caps -- baby - sliced |
|
1 |
large |
shallot -- minced fine |
|
1 |
clove |
garlic -- minced fine |
|
1 |
tablespoon |
ginger root -- minced fine |
|
1 |
cup |
frozen peas |
|
5 |
ounces |
water chestnuts -- sliced |
|
5 |
ounces |
bamboo shoots -- sliced |
|
1/2 |
cup |
cashews |
|
2 |
tablespoons |
vegetable oil |
|
8 |
ounces |
fettuccine or other noodles |
|
Sauce |
||
|
2 |
tablespoons |
sherry |
|
1 |
tablespoon |
rice wine vinegar |
|
2 |
tablespoons |
brown sugar -- packed |
|
1 |
teaspoon |
cornstarch |
|
1 |
tablespoon |
sesame seeds -- toasted |
|
1 |
tablespoon |
Tiger Sauce or other chili sauce |
|
1/4 |
cup |
low sodium soy sauce |
|
1/2 |
teaspoon |
crushed red pepper flakes |
|
1 |
teaspoon |
sesame oil |
|
1 |
tablespoon |
plum sauce |
|
1 |
tablespoon |
hoisin sauce |
|
1 |
tablespoon |
dijon mustard |
| Mix all the sauce ingredients together. Add beef and let marinate while noodles cook. Cook noodles until al dente. Drain beef keeping sauce. Add oil to wok or large frying pan and heat to medium high. Add beef and cook until browned. Remove to sauce. Add peas, mushrooms, bamboo shoots, water chestnuts, and red peppers to pan or wok. Cook until softened. Add garlic, ginger and shallots to pan or wok. Cook until fragrant about 30 seconds. Add noodles, beef and sauce to pan. Coat vegetables and noodles with sauce. Cook until everything is heated through and sauce starts to thicken. Add cashews and mix well. Makes 8 Servings |
| Per Serving: 379 Calories; 15g Fat (36.3% calories from fat); 19g Protein; 41g Carbohydrate; 4g Dietary Fiber; 29mg Cholesterol; 465mg Sodium. Exchanges: 2 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates. |