Stir-Fry Beef & Spinach with Noodles
A flavorful marinade gives Sirloin Tip Steak strips a wonderful Asian kick. Noodles, spinach and water chestnuts round out the full meal.
Cook Time: 35 Minutes
Servings: 4
Ingredients: 12
Ingredients
Marinade:
Preparation
-
Step 1
Stack beef Top Sirloin Steaks; cut lengthwise in half and then crosswise into 1-inch wide strips. Combine marinade ingredients; add beef, tossing to coat. Cover and marinate in refrigerator 10 minutes.
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Step 2
Meanwhile, cook pasta according to package directions; keep warm.
Cooking Tip: You may substitute your favorite rice noodle for thin spaghetti.
-
Step 3
Remove beef from marinade; reserve marinade. Heat large nonstick wok or skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon; keep warm. Repeat with remaining beef.
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Step 4
In same skillet, combine pasta, spinach, water chestnuts, green onions and reserved marinade; cook until spinach is wilted and mixture is heated through, stirring occasionally. Return beef to skillet; mix lightly.
Nutrition Information
382 Calories
2g SAT FAT
32g PROTEIN
5.7 mg IRON
5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 382 Calories; 72 Calories from fat; 8g Total Fat (2 g Saturated Fat; 3 g Monounsaturated Fat;) 75 mg Cholesterol; 360 mg Sodium; 46 g Total Carbohydrate; 6 g Dietary Fiber; 32 g Protein; 5.7 mg Iron; 7.3 mg NE Niacin; 0.5 mg Vitamin B6; 1.3 mcg Vitamin B12; 5 mg Zinc; 27.5 mcg Selenium.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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