Gingered Beef and Noodles

Submitted by Kerena

"From the Pillsbury Annual Recipes 2006 book."

 

• Ready In: 40mins
• Ingredients: 10
• Yields: 4 bowls
• Serves: 4

ingredients

• 226.79 g extra-wide egg noodles, uncooked
• 14.79 ml soy sauce
• 2 garlic cloves, minced
• 453.59 g boneless beef top sirloin steak, cut into thin bite-sized strips
• 14.79 ml oil
• 236.59 ml beef broth
• 14.79 ml cornstarch
• 44.37 ml oyster sauce
• 4.92 ml gingerroot, grated
• 170.09 g package fresh Baby Spinach, prewashed (about 7 cups)

directions

1. Cook noodles as directed on package. Drain.
2. Meanwhile, in medium bowl, combine soy sauce, garlic and beef strips; toss to coat. Heat oil in wok or 12-inch skillet over medium-high heat until hot. Add beef mixture; cook and stir 5 to 6 minutes or until beef is no longer pink in center.
3. In medium bowl, mix broth, cornstarch, oyster sauce and gingerroot until smooth. Add to wok; cook and stir 2 to 3 minutes or until sauce has thickened. Gently fold spinach into beef mixture; cook and stir 2 to 3 minutes or until spinach is slightly wilted.
4. In large serving bowl, combine cooked noodles and beef mixture; toss gently to coat.