Post by carnation037 on Jan 13, 2003 13:05:12 GMT -6
Asian Noddle Beef Bowl
8 ounces undon noodles or spaghetti
2 (14 1/2 ounce) cans nonfat, lower-sodium beef broth
2 cloves garlic, minced
1 tablespoon minced ginger
1/4 to 1/2 teaspoon Asian chili sauce
1/4 cup reduced sodium soy sauce
3 tablespoons sherry
1 tablespoon honey
1 tablespoon sesame oil
12 ounces top round, cut into 1/4 inch thick strips
4 ounces shiitake mushroom caps, sliced
1 red bell pepper, thinly sliced
1 cup pre-cut shredded carrots
1/2 cup chopped scallions
Cook noodles according to package instructions, drain and set aside.
In a large pot, bring the broth, garlic, ginger and chili sauce to a
boil. Boil gently for 10 minutes.
Meanwhile, mix soy sauce, sherry and honey in a bowl.
Heat sesame oil in a large nonstick skillet over medium-high heat. Add
beef and cook, stirring, 2 minutes, add mushrooms and cook, stirring, 2
minutes, add red peppers and carrots, cook, stirring 1 minute.
Stir in soy sauce mixture and remove from heat. Add the beef mixture to
the broth and stir in noodles. Use tongs or a slotted spoon to divide
beef, noodles and vegetables among 4 bowls. Ladle soup into each bowl and
top with scallions. Mak4es 4 servings. Enjoy.
For each serving 392 calories, 28g protein, 57 g carbohydrates, 4 g fiber,
7 g fat (2 g saturated fat) 38mg cholesterol, 1,179 mg sodium. Note: to
reduce the sodium, replace half the broth with water and decrease the soy
sauce to 3 tablespoons.)
8 ounces undon noodles or spaghetti
2 (14 1/2 ounce) cans nonfat, lower-sodium beef broth
2 cloves garlic, minced
1 tablespoon minced ginger
1/4 to 1/2 teaspoon Asian chili sauce
1/4 cup reduced sodium soy sauce
3 tablespoons sherry
1 tablespoon honey
1 tablespoon sesame oil
12 ounces top round, cut into 1/4 inch thick strips
4 ounces shiitake mushroom caps, sliced
1 red bell pepper, thinly sliced
1 cup pre-cut shredded carrots
1/2 cup chopped scallions
Cook noodles according to package instructions, drain and set aside.
In a large pot, bring the broth, garlic, ginger and chili sauce to a
boil. Boil gently for 10 minutes.
Meanwhile, mix soy sauce, sherry and honey in a bowl.
Heat sesame oil in a large nonstick skillet over medium-high heat. Add
beef and cook, stirring, 2 minutes, add mushrooms and cook, stirring, 2
minutes, add red peppers and carrots, cook, stirring 1 minute.
Stir in soy sauce mixture and remove from heat. Add the beef mixture to
the broth and stir in noodles. Use tongs or a slotted spoon to divide
beef, noodles and vegetables among 4 bowls. Ladle soup into each bowl and
top with scallions. Mak4es 4 servings. Enjoy.
For each serving 392 calories, 28g protein, 57 g carbohydrates, 4 g fiber,
7 g fat (2 g saturated fat) 38mg cholesterol, 1,179 mg sodium. Note: to
reduce the sodium, replace half the broth with water and decrease the soy
sauce to 3 tablespoons.)