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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



1. Cook noodles according to package directions, except omit any oil or salt. Drain and keep warm.
   
2. Stir together orange marmalade and soy sauce in a small bowl. Set aside.
   
3. 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.
   
   
4. 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.