Oriental Noodles with Beef & Vegetables

Name: Oriental Noodles with Beef & Vegetables
Yield: 7 (1-cup) servings Mak
Ingredients: 1 1/2 tablespoons low sodium soy sauce; 1 1/2 cups mushrooms, sliced; 1 cup green onion, chopped; 1/2 teaspoon chili paste; 8 ounces cellophane noodles; 1 green bell pepper, cut julienne; 3/4 lb flank steak; 1 tablespoon hoisin sauce; 1 sweet red pepper, cut into julienne strips; to taste vegetable oil cooking spray; 2 teaspoons vegetable oil, divided; 1/2 cup canned chicken broth, undiluted; 2 tablespoons canned chicken broth, undiluted; 1 tablespoon garlic, minced

Submitted by Dancer

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Ingredients:: 14
Yields:: 7 (1-cup) servings Mak

ingredients

1 ¹⁄₂ tablespoons low sodium soy sauce
1 ¹⁄₂ cups mushrooms, sliced
1 cup green onion, chopped
¹⁄₂ teaspoon chili paste
8 ounces cellophane noodles
1 green bell pepper, cut julienne
³⁄₄ lb flank steak
1 tablespoon hoisin sauce
1 sweet red pepper, cut into julienne strips
to taste vegetable oil cooking spray
2 teaspoons vegetable oil, divided
¹⁄₂ cup canned chicken broth, undiluted
2 tablespoons canned chicken broth, undiluted
1 tablespoon garlic, minced

directions

Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/2-inch-thick slices; set aside.
Combine chicken broth and next 3 ingredients in a small bowl; stir well and set aside.
Coat a wok or large nonstick skillet with cooking spray; add I teaspoon oil. Heat at medium-high (375degree) until hot. Add peppers, and stir-fry 1 minute.
Add 1/4 cup green onions and garlic; stir-fry 1 minute. Remove vegetables from wok; keep warm.
Add remaining 1 teaspoon oil to wok; heat at medium-high until hot. Add steak and mushrooms; stir-fry 2 minutes.
Add cooked noodles, and toss well. Add chicken broth mixture and vegetable mixture; stir well.
Cook, stirring constantly, 2 to 3 minutes or until mixture is thoroughly heated.
Sprinkle with remaining 1/4 cup chopped green onions.