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Beef And Vegetable Stir Fry With Noodles Recipe
|Wine vinegar||3 Tablespoon|
|Soy sauce||3 Tablespoon|
|Packed brown sugar||2 Tablespoon|
|Round steak||1 Pound|
|Vegetable oil||2 Tablespoon|
|Frozen mixed vegetables||750 Gram (1 Package, Oriental Style)|
|Steamed chinese noodles||350 Gram, broken up (1 Package)|
Serving size: Complete recipe
Calories 2135 Calories from Fat 652
% Daily Value*
Total Fat 73 g112.3%
Saturated Fat 19.8 g98.9%
Trans Fat 0 g
Cholesterol 184 mg
Sodium 3176.8 mg132.4%
Total Carbohydrates 240 g80.2%
Dietary Fiber 46.2 g185%
Sugars 32.7 g
Protein 143 g285.1%
Vitamin A 761.9% Vitamin C 130.4%
Calcium 35.6% Iron 89.9%
*Based on a 2000 Calorie diet
Trim fat from steak; cut meat into thin slices diagonally.
In nonstick skillet or large wok, heat half of the oil over medium-high heat; cook meat, stirring, for 2 to 3 minutes or until well browned.
Remove and set aside.
Add remaining oil to pan; stir-fry vegetables for 5 to 6 minutes or until tender.
Stir cornstarch mixture; stir into pan along with meat.
Cook, stirring, until sauce is boiling and thickened.
Add noodles; cook until heated through.