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Spicy Shanghai Steak and Noodle Stir-Fry

Recipe

Nutritional Info

Cook's Notes

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Spicy Shanghai Steak and Noodle Stir-fry

Marinade time: 30 minutes to 2 hours Total recipe time: 30 to 35 minutes Makes 4 servings

Ingredients

1 pound beef shoulder top blade steaks (flat iron)
1/2 cup prepared Szechuan stir-fry sauce, divided
8 ounces uncooked rice noodles
4 teaspoons vegetable oil
12 ounces broccolini, cut into 2-inch pieces (about 5 cups)
3 tablespoons water
1/4 cup chopped fresh cilantro or mint

Instructions

Cut beef steaks crosswise into 1/4-inch thick strips. Combine beef and 3 tablespoons stir-fry sauce in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
Prepare noodles according to package directions for stir-fry; rinse and drain. Set aside.
Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add broccolini; stir-fry 4 to 6 minutes or until florets begin to brown. Add water; reduce heat. Cover and simmer 2 to 3 minutes or until crisp-tender. Remove from skillet.
Increase heat to medium-high. Heat 1 teaspoon oil in same skillet until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining teaspoon oil and beef. Return broccolini and beef to skillet. Stir in noodles and remaining stir-fry sauce; cook and stir 1 to 3 minutes or until heated through. Stir in cilantro.

Nutritional Information Per Serving

Nutrition information per serving: 504 calories; 17 g fat (5 g saturated fat; 6 g monounsaturated fat); 71 mg cholesterol; 549 mg sodium; 58 g carbohydrate; 2.0 g fiber; 27 g protein; 3.6 mg niacin; 0.4 mg vitamin B6; 5.2 mcg vitamin B12; 3.8 mg iron; 40.7 mcg selenium; 8.2 mg zinc.

This recipe is an excellent source of protein, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of niacin.

Cook's Notes

Cook's Tip: Do not use vermicelli-style rice noodles for this recipe.