Gingered Beef and Noodles |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From the Pillsbury Annual Recipes 2006 book. Ingredients:
8 ounces extra-wide egg noodles, uncooked |
1 tablespoon soy sauce |
2 garlic cloves, minced |
1 lb boneless beef top sirloin steak, cut into thin bite-sized strips |
1 tablespoon oil |
1 cup beef broth |
1 tablespoon cornstarch |
3 tablespoons oyster sauce |
1 teaspoon gingerroot, grated |
1 (6 ounce) package fresh baby spinach, prewashed (about 7 cups) |
Directions:
1. Cook noodles as directed on package. Drain.
2. Meanwhile, in medium bowl, combine soy sauce, garlic and beef strips; toss to coat. Heat oil in wok or 12-inch skillet over medium-high heat until hot. Add beef mixture; cook and stir 5 to 6 minutes or until beef is no longer pink in center.
3. In medium bowl, mix broth, cornstarch, oyster sauce and gingerroot until smooth. Add to wok; cook and stir 2 to 3 minutes or until sauce has thickened. Gently fold spinach into beef mixture; cook and stir 2 to 3 minutes or until spinach is slightly wilted.
4. In large serving bowl, combine cooked noodles and beef mixture; toss gently to coat.
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