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Oriental Beef With Rice Noodles

Categories:
main dishes, beef

1 3/4 pound lean beef boneless round
steak
2 tablespoons sake (rice wine)
sherry or chicken broth
1 tablespoon finely chopped
gingerroot
2 teaspoons vegetable oil
1/2 teaspoon salt
1 clove garlic; crushed
4 ounces rice sticks
1 teaspoon vegetable oil
2 cups thinly sliced bok choy with
leaves (about 3 large stalks)
1/2 cup sliced green onions
-- (with tops)
1 can straw mushrooms; (15 ounces)
drained*
2 tablespoons sake (rice wine)
sherry or chicken broth

Trim fat from beef steak. Cut beef diagonally into 1/4-inch strips. Mix beef, 2 tablespoons sake, the gingerroot, 2 teaspoons oil, the salt and garlic in medium glass or plastic bowl. Cover and refrigerate 30 minutes. Place rice sticks in large bowl. Cover with hot water. Let stand 10 minutes; drain well. Chop coarsely. Heat 1 teaspoon oil in wok. Add beef mixture; stir-fry about 5 minutes or until beef is done. Add rice sticks, bok choy, onions and mushrooms; stir-fry about 4 minutes or until bok choy is crisp-tender. Sprinkle mixture with 2 tablespoons sake. 4 SERVINGS (ABOUT 1-3/4 CUPS EACH). *2 jars (4.5 ounces each) whole mushrooms, drained, can be substituted for the straw mushrooms.




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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00




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