Szechuan Noodles with Shredded Beef
Serves: 4 Preparation Time: 1 hour Cooking Time: 20 minutes	Rating No Ratings

Cuisine: Asian Fusion

Dish: Entrée

Main Ingredient: Meat

This quick and easy stir-fry made with lean sirloin and a variety of colorful, vitamin-rich vegetables has enough flavorful sauce to coat a mound of steaming noodles. You can substitute pork tenderloin or skinless chicken breast for the beef.

From the American Medical Association's Healthy Heart Cookbook. Recipes by Cheryl Forberg, R.D. Photography by Jim Franco and Sheri Giblin. Copyright 2004 Weldon Owen Inc. and the American Medical Association.

2 tbsps. low-sodium soy sauce
0.25 cup fat-free, no-salt-added beef or chicken broth
2 tsps. peeled and chopped fresh ginger
2 cloves garlic, chopped
1 tsp. dark honey
2 tsps. chopped fresh cilantro
0.75 lbs. beef sirloin or eye of round, trimmed fat and cut across the grain into thin strips
4 oz. whole-wheat fettuccine
1 tsp. sesame oil
1 tsp. olive oil
0.5 red bell pepper, diced
1 carrot, peeled, halved lengthwise, and thinly sliced on the diagonal
1 celery stalk, halved lengthwise and thinly sliced on the diagonal
0.5 cup fat-free, no-salt-added beef, chicken, or vegetable broth
1.5 tsp. cornstarch
0.5 cup bean sprouts
1.5 small green onion, including tender green parts, thinly sliced on the diagonal

To make the marinade, in a shallow dish, combine the soy sauce, broth, ginger, garlic, honey, and cilantro. Add the beef, turn once to coat, cover, and refrigerate for at least 1 hour and up to 6 hours.

Meanwhile, bring a saucepan three-fourths full of salted water to a boil. Add the fettuccine and cook until al dente, 8–10 minutes. Drain, set aside, and keep warm.

Remove the beef from the marinade and blot dry. Reserve the marinade. In a wok or a large nonstick frying pan, heat the oils over medium-high heat. Add the beef and toss and stir for 1 minute. Add the bell pepper, carrot, and celery and cook until the vegetables are tender-crisp. In a small bowl, combine the broth and the cornstarch. Stir well to mix. Add the reserved marinade and cornstarch mixture to the pan. Stir until the sauce comes to a boil and starts to thicken slightly. Add the bean sprouts and stir to combine and heat through.

Transfer the warm fettuccine to a serving bowl, add the beef-and-vegetable mixture, and garnish with the green onion. Serve immediately.




Calories: 289 kCal
Total Fat: 9 g
Carbohydrates: 23 g
Protein: 30 g

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