Oriental Noodles with Beef & Vegetables

• Ready In: 0 mins
• Yields: 7 (1-cup) servings Mak

Ingredients

• 1 1⁄2 tablespoons low sodium soy sauce
• 1 1⁄2 cups mushrooms, sliced
• 1  cup green onion, chopped
• 1⁄2 teaspoon  chili paste
• 8  ounces cellophane noodles
• 1  green bell pepper, cut julienne
• 3⁄4 lb  flank steak
• 1  tablespoon hoisin sauce
• 1  sweet red pepper, cut into julienne strips
•  vegetable oil cooking spray
• 2  teaspoons  vegetable oil, divided
• 1⁄2 cup canned chicken broth, undiluted
• 2  tablespoons canned chicken broth, undiluted
• 1  tablespoon garlic, minced

Directions

1. Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/2-inch-thick slices; set aside.
2. Combine chicken broth and next 3 ingredients in a small bowl; stir well and set aside.
3. Coat a wok or large nonstick skillet with cooking spray; add I teaspoon oil. Heat at medium-high (375degree) until hot. Add peppers, and stir-fry 1 minute.
4. Add 1/4 cup green onions and garlic; stir-fry 1 minute. Remove vegetables from wok; keep warm.
5. Add remaining 1 teaspoon oil to wok; heat at medium-high until hot. Add steak and mushrooms; stir-fry 2 minutes.
6. Add cooked noodles, and toss well. Add chicken broth mixture and vegetable mixture; stir well.
7. Cook, stirring constantly, 2 to 3 minutes or until mixture is thoroughly heated.
8. Sprinkle with remaining 1/4 cup chopped green onions.