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    Soba with Marinated Beef and Tomatoes

    Source: Cooking Light-Nov/99


    List of Ingredients


    • 1 (1 pound) flank steak
    • 1 teaspoon cornstarch
    • 2 teaspoons vegetable oil, divided
    • 1 teaspoon water
    • 1 teaspoon whiskey, optional
    • 1/2 teaspoon low-sodium soy sauce
    • 1/4 teaspoon salt
    • 10 ounces uncooked soba (buckwheat noodle) or vernicelli
    • 1/2 cup (1") sliced green onions
    • 1/2 cup fat-free less-sodium chicken broth
    • 1/2 teaspoon sugar
    • 4 plum tomatoes, quartered (about 1/2 lb)
    • 1 teaspoon oyster sauce
    • 1 clove garlic, crushed


    Instructions


    1. Trim fat from meat, and cut diagonally across grain into thin slices. Combine cornstarch, 1 tsp. oil, water, whiskey, soy sauce, and salt in a large zip-top plastic bag. Add the steak; seal and toss well to coat. Marinate in the refrigerator 10 minutes.

    2. While steak in marinating, cook the noodles according to package directions. Drain noodles and keep warm. Remove steak from bag, discarding the marinade. Heat 1 tsp. oil in a large nonstick skillet over medium-igh heat. Add the green onions and saute 30 seconds. Add the steak and cook 4 minutes or until steak looses it's pink color. Remove steak from pan and keep warm. Add chicken broth, sugar, and tomatoes to pan, and stir well. Cover, reduce heat, and cook 3 minutes or until thick. Stir in steak, oyster sauce, and garlic, and cook 4 minutes or until heated through. Combine the beef mixture with noodles in a large bowl, and toss well.

    3. Servings: 4
    4. Serving size: 1 1/2 cups 483 cal, 12.6g fat, 32.4 g pro, 54.8g carb, 2.2g fiber, 57mg chol, 828mg sod.
 

 

 

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