Beef chow fun

Recipe Information

Ingredients

• 8 ounces wide rice noodles

• 1/2 cup Shao Hsing rice wine

• 4 teaspoons black bean-garlic sauce

• 1 tablespoon reduced-sodium soy sauce

• 2 teaspoons light brown sugar

• 2 teaspoons cornstarch

• 4 teaspoons canola oil, divided

• 1 teaspoon ginger, minced

• 1 small onion, thinly sliced

• One 12-ounce bag (about 5 1/2 cups) fresh Asian stir-fry vegetables

• 1/2 cup water, divided

• 8 ounces sirloin beef steak, thinly sliced

Directions

• Fill a large nonstick skillet with water and bring to a boil. Add the noodles and cook, stirring frequently, until just tender, 4-6 minutes or according to the package directions. Drain, rinse with cold water, and transfer to a large bowl. Wipe the pan dry.

• Combine the Shao Hsing, black bean-garlic sauce, soy sauce, brown sugar, and cornstarch in a small bowl; set aside.

• Heat 2 teaspoons of oil in the skillet over medium-high heat. Reduce the heat to medium. Add the ginger and cook, stirring, for 30 seconds. Add the onion and cook, stirring, until softened, 1-3 minutes. Add the vegetables and 1/4 cup water; cover and cook, stirring occasionally, until the vegetables are tender-crisp, 2-4 minutes. Transfer the vegetables to the bowl with the noodles. Wipe the pan dry.

• Heat the remaining 2 teaspoons of oil in the skillet over medium-high heat. Add the steak and cook, stirring, until browned, 1-3 minutes. Stir the reserved sauce and add to the pan; cook, stirring, until the sauce has thickened slightly, 1-2 minutes.

• Return the noodles and vegetables to the pan along with the remaining 1/4 cup of water; cook, tossing to coat with the sauce, until heated through, about 2 minutes more.

Nutrition (per serving)

• Calories: 381 cal

• Total fat: 8g

• Saturated fat: 1g

• Monounsaturated fat: 4g

• Cholesterol: 21mg

• Sodium: 723mg

• Potassium: 223mg

• Carbohydrate: 57g

• Fiber: 3g

• Sugar: 1g

• Protein: 15g