Directions:
- To prepare steak, trim fat. Cut steak diagonally across grain into thin slices. Combine 1 tablespoon sugar, 2 tablespoons soy sauce, 1 1/2 tablespoons vinegar, and 4 garlic cloves in a large zip-top bag. Add steak; seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove steak from bag; discard marinade.
- To prepare sauce, combine 1/2 cup soy sauce, water, and next 6 ingredients (water through broth); stir with a whisk.
- To prepare vegetables, heat 1 1/2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add steak; cook 7 minutes or until steak loses its pink color. Remove steak with a slotted spoon; set aside. Wipe pan clean with a paper towel. Heat 1 1/2 teaspoons oil in pan. Add onions, ginger, and 2 garlic cloves; stir-fry 1 minute. Stir in sauce and bean sprouts; bring to a boil. Cook 1 minute. Stir in steak and noodles; toss well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 354.37 Kcal (1484 kJ) | ||
| Calories from fat | 131.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.58g | 22% | |
|---|---|---|---|
| Cholesterol | 38.55mg | 13% | |
| Sodium | 1072.75mg | 45% | |
| Potassium | 353.27mg | 8% | |
| Total Carbs | 37.74g | 13% | |
| Sugars | 3.95g | 16% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 19.13g | 38% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 4.3mg | 24% | |
| Calcium | 42.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 177.89 Kcal (745 kJ) | ||
| Calories from fat | 65.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.32g | 22% | |
|---|---|---|---|
| Cholesterol | 19.35mg | 13% | |
| Sodium | 538.51mg | 45% | |
| Potassium | 177.34mg | 8% | |
| Total Carbs | 18.94g | 13% | |
| Sugars | 1.98g | 16% | |
| Dietary Fiber | 1.08g | 9% | |
| Protein | 9.6g | 38% | |
| Vitamin C | 3.2mg | 11% | |
| Iron | 2.2mg | 24% | |
| Calcium | 21.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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