Ginger-Orange Beef and Noodles
This came from the February 2001 issue of Mature Outlook Magazine. It was quite tasty and quick to make.
List of Ingredients
- 4 ounces dry Oriental white wheat flour noodles, linguine or fettuccine, broken
- 1/4 cup orange marmalade
- 1 tablespoon reduced-sodium soy sauce
- Nonstick cooking spray or a little bit of oil
- 6 ounces beef flank or boneless round steak, cut into thin, bite size strips
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 4 cups baby fresh spinach or torn fresh spinach
- 1 medium red sweet pepper, thinly sliced
Instructions
- Cook noodles according to package directions, except omit any oil or salt. Drain and keep warm.
- Stir together orange marmalade and soy sauce in a small bowl. Set aside.
- Lightly coat a wok or large skillet with cooking spray or oil. Heat over medium high heat. Add beef, garlic and ginger: stir fry for 2-3 minutes or until beef reaches desired doneness. Add spinach and red sweet pepper. Cook and stir about 1 minute more or just until spinach is slightly wilted. Stir in marmalade mixture. Pour over hot cooked noodles; toss to coat.
- Makes 2 (1 1/2 cup) servings.
Final Comments
447 cal., 7 g. fat, 34 mg chol., 527 mg. sodium, 72 g. carb., 10 g. fiber, 27 g. protein, 81% vit. A, 360% vit. C, 11% cal., 77% iron.
I didn't have orange marmalade, so I used apricot preserves. I also used leftover flank steak that I had. Came very good. Even Hubby said it was tasty.
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