Korean Vermicelli With Beef And Vegetables Recipe


DishMain Ingredient


 Korean vermicelli noodles8 Ounce, uncooked
 Canned low sodium chicken broth10 Tablespoon, undiluted
 Low sodium soy sauce1 1⁄2 Tablespoon
 Hoisin sauce1 Tablespoon
 Chili paste1⁄2 Teaspoon
 Vegetable cooking spray1
 Vegetable oil2 Teaspoon, divided
 Sweet red pepper1 Large, cut into julienne strips
 Green pepper1 Large, cut into julienne strips
 Chopped green onions1 Cup (16 tbs), divided
 Minced garlic1 Tablespoon
 Lean flank steak1
 Sliced fresh mushrooms1 1⁄2 Cup (24 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1509 Calories from Fat 268

% Daily Value*

Total Fat 30 g45.4%

Saturated Fat 6.5 g32.7%

Trans Fat 0 g

Cholesterol 121.7 mg

Sodium 1020.1 mg42.5%

Total Carbohydrates 210 g70%

Dietary Fiber 22.6 g90.3%

Sugars 28.4 g

Protein 98 g196.8%

Vitamin A 255.3% Vitamin C 668.6%

Calcium 18.6% Iron 57%

*Based on a 2000 Calorie diet


Place vermicelli in a large bowl; add warm water to cover.
Let stand 20 minutes.
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 1 teaspoon oil.
Heat at medium-high heat (375°) until hot.
Add peppers, and stir-fry 1 minute.
Add 3/4 cup green onions and garlic; stir-fry 1 minute.
Remove vegetables from wok, and keep warm.
Partially freeze steak; trim fat from steak.
Slice steak diagonally across grain into 1/8 inch-thick slices.
Add remaining 1 teaspoon oil to wok; heat at medium-high heat until hot.
Add steak and mushrooms; stir-fry 2 minutes.
Add vermicelli, 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.