Ingredients Jump to Instructions ↓

  1. 1 pound beef boneless sirloin or round steak

  2. 1 teaspoon cornstarch

  3. 1/2 teaspoon soy sauce

  4. 1 package (about 6 ounces) rice stick noodles

  5. 1 tablespoon finely chopped gingerroot

  6. 1 clove garlic, finely chopped

  7. 1 package (16 ounces) frozen broccoli, carrots, water chestnuts and red peppers, thawed

  8. 1 tablespoon vegetable oil

  9. 3/4 cup Progresso® beef flavored broth (from 32-ounce carton)

  10. 1/3 cup rice or cider vinegar

  11. 1/3 cup honey

  12. 3 tablespoons soy sauce

  13. 1 teaspoon sesame oil

  14. 1/4 teaspoon crushed red pepper

  15. 1/4 cup sliced green onions (3 medium)

Instructions Jump to Ingredients ↑

  1. Cut beef into 2x1/4-inch strips. Toss beef, 1 tablespoon vegetable oil, the cornstarch and 1/2 teaspoon soy sauce in glass or plastic bowl. Cover and refrigerate 20 minutes. Soak noodles in cold water 5 minutes; drain.

  2. Heat wok or 12-inch skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil; rotate skillet to coat side. Add gingerroot and garlic; stir-fry 30 seconds. Add vegetables; stir-fry until crisp-tender. Remove vegetables from wok.

  3. Add 1 tablespoon vegetable oil to wok; rotate to coat side. Add beef; stir-fry until brown. Remove beef from wok.

  4. Add broth, vinegar, honey, 3 tablespoons soy sauce and the red pepper to wok. Stir in noodles; heat to boiling. Cook over medium heat about 2 minutes, stirring frequently, until noodles are tender. Stir in beef, vegetables and onions; cook and stir 1 minute.


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