tangy beef stir-fry
- 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
- 1 cup thinly sliced red bell pepper
- 1 cup thinly sliced sugar snap peas
- 1/4 cup rice vinegar
- 1/4 cup sweet chili sauce
- 2 tablespoons reduced-sodium soy sauce
- 2 packages (3 ounces each) ramen noodles
- 2 tablespoons minced fresh ginger
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
Combine bell pepper and snow peas in medium bowl. Combine vinegar, chili sauce and soy sauce in small bowl. Add 2 teaspoons vinegar mixture to vegetables; toss to coat. Set aside vegetable mixture. Reserve remaining vinegar mixture.
Reserve ramen noodle seasoning packets for another use. Break ramen noodles into large chunks. Prepare according to package instructions; drain. Combine noodles with 1 cup vegetable mixture; set aside. Reserve remaining vegetable mixture.
Meanwhile, cut beef Steak lengthwise in half, then crosswise into 1/8-inch thick slices. Combine beef, ginger and cornstarch in medium bowl. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining 1 teaspoon oil and beef. Remove from skillet.
Add reserved vinegar mixture to skillet; cook and stir 30 to 60 seconds or until sauce thickens slightly. Return beef back to pan; stir to combine. Serve over noodle mixture. Garnish with reserved vegetable mixture.
Nutrition information per serving: 277 calories; 10 g fat (3 g saturated fat; 3 g monounsaturated fat); 70 mg cholesterol; 787 mg sodium; 16 g carbohydrate; 1.8 g fiber; 29 g protein; 10.8 mg niacin; 0.7 mg vitamin B6; 1.5 mcg vitamin B12; 2.9 mg iron; 33.0 mcg selenium; 5.0 mg zinc; 101.9 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline.