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Sichuan Beef with Rice Stick Noodles




Source of Recipe


bettycrocker


List of Ingredients




1/3 package (6-ounce size) rice stick noodles
1/2 pound beef boneless sirloin
1 tablespoon chili puree with garlic
2 tablespoons soy sauce
1 tablespoon finely chopped gingerroot
1 teaspoon vegetable oil
3 large fresh mushrooms, sliced
3 cups shredded Chinese (napa) cabbage (3/4 pound)
2 medium green onions, sliced (2 tablespoons)


Recipe



1. Cook and drain noodles as directed on package. Cut into 2-inch pieces.
2. Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
3. Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add beef; stir-fry 2 to 3 minutes or until brown.
4. Add chili puree, soy sauce, gingerroot and oil; stir until well mixed. Add mushrooms, cabbage and onions; stir-fry 1 to 2 minutes or until cabbage is crisp-tender. Serve over noodles.