Gingered Beef and Noodles

From the Pillsbury Annual Recipes 2006 book.

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

Ingredients

• 8  ounces  extra-wide  egg noodles, uncooked
• 1  tablespoon soy sauce
• 2  garlic cloves, minced
• 1  lb boneless beef top sirloin steak, cut into thin bite-sized strips
• 1  tablespoon  oil
• 1  cup beef broth
• 1  tablespoon cornstarch
• 3  tablespoons oyster sauce
• 1  teaspoon gingerroot, grated
• 1 (6 ounce) 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.