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INGREDIENTS
| 1/4 cup |
|
50 mL |
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soy sauce (low sodium) |
| 1 tbsp |
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15 mL |
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Asian chili sauce |
| 12 oz |
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375 g |
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Beef Stir-Fry Strips or 1/2-inch (1 cm) thick Beef Marinating Steak (Inside Round, Outside Round or Sirloin Tip), cut in thin slices |
| 5 cups |
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1.25 L |
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chicken stock (low sodium) |
| 3 |
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3 |
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slices (1/4-inch /5 mm thick) gingerroot |
| 2 |
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2 |
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cloves garlic, sliced |
| 2 cups |
|
500 mL |
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sliced bok choy or shredded spinach leaves |
| Half a |
|
350 g pkg |
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refrigerated fresh steamed chow mein noodles |
| 1/4 cup |
|
50 mL |
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EACH slivered sweet red pepper or carrot and diced green beans |
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Chopped green onion and fresh cilantro |
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Sesame oil |
PREPARATION TIME: 5 minutes
COOKING TIME: 10 minutes
DIRECTIONS
1. Combine soy sauce and chili sauce in large sealable freezer bag. Add beef strips and set aside. Combine stock, gingerroot and garlic in stock pot and bring to boil over medium-high heat. Reduce heat and simmer for 5 minutes.
2. Stir in bok choy and noodles; return to simmer and cook for 3 minutes. Add beef and its marinade; return to simmer and cook for 3 minutes or until beef is just pink inside and noodles are tender.
3. Transfer about 1 cup (250 mL) noodles, meat and bok choy with tongs to each of 4 soup bowls. Top each with red pepper, green beans, onion and cilantro to taste and about 1 cup (250 mL) hot broth. Finish each with a few drops of sesame oil.
Part of the Favourite Comfort Foods Recipe Collection
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NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 276 Calories |
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3 g Fat |
| 30 g Protein |
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31 g Carbohydrates |
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An excellent source of Iron (26 % RDI)
and Zinc (43 % RDI)
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TIP
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You can substitute two 85 g packages of dried oriental noodles for the fresh chow mein noodles, omitting the flavouring sachets.
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