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Sichuan Beef with Rice Stick Noodles
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Prep Time:
25 minutes
Total Time:
30 minutes
Savory chili ginger beef over rice stick noodles.
Ingredients:
  • 1/3 package (6-ounce size) rice stick noodles
  • 1/2 pound beef boneless sirloin
  • 1 tablespoon chili puree with garlic
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped gingerroot
  • 1 teaspoon vegetable oil
  • 3 large fresh mushrooms, sliced
  • 3 cups shredded Chinese (napa) cabbage (3/4 pound)
  • 2 medium green onions, sliced (2 tablespoons)
Instructions:
  • Prepare noodles according to package instructions, then cut them into 2-inch pieces.
  • Trim the fat from the beef, then slice it into 2-inch strips with the grain. Finally, cut the strips across the grain into 1/8-inch slices.
  • Prepare a nonstick wok or 12-inch skillet with cooking spray and heat it over medium-high heat until the spray starts to bubble. Add the beef and stir-fry for 2 to 3 minutes until browned.
  • Combine the chili puree, soy sauce, gingerroot, and oil in the pan and mix well. Add in the mushrooms, cabbage, and onions; stir-fry for 1 to 2 minutes until the cabbage is crisp-tender. Serve the delicious stir-fry over noodles.

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