Asian Beef Steaks & Noodles
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Total Recipe Time: 20 minutes
Makes 4 servings
4 beef Eye of Round Steaks, cut 1/2 inch thick (about 1 pound)
1/4 cup water
3 tablespoons hoisin sauce
1 tablespoon red wine vinegar
1 small cucumber, peeled, seeded, sliced
1 small red bell pepper, cut into thin strips
1/4 cup sliced green onions
3 ounces Chinese noodles, broken, cooked
4 teaspoons chopped fresh cilantro
|1.||Combine water, hoisin sauce and vinegar in small bowl. Heat large nonstick skillet over medium-high heat until hot. Brush skillet with oil. Add cucumber, bell pepper and green onions; stir-fry 1 minute. Stir in noodles, 1/2 of cilantro and 1/2 of hoisin mixture. Remove.|
|2.||Heat same skillet over medium-high heat until hot. Place beef Steaks in skillet; cook 2 to 4 minutes, turning once. Do not overcook. Add remaining hoisin mixture; turn Steaks to coat. Serve over noodles. Sprinkle with remaining cilantro.
Cook's Tip: Two cups cooked vermicelli (4 ounces uncooked) may be substituted for the Chinese egg noodles.
Nutrition information per serving: 253 calories; 28 g protein; 24 g carbohydrate; 5 g fat; 250 mg sodium; 59 mg cholesterol; 3.5 mg niacin; 0.4 mg vitamin B6; 1.8 mcg vitamin B12; 2.9 mg iron; 4.2 mg zinc.
This recipe is an excellent source of protein, vitamin B6, vitamin B12 and zinc, and a good source of niacin and iron.