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Stir-fried Steak and Tomatoes over Noodles

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Stir-fried Steak and Tomatoes over Noodles
  • Prep Time 20 min
  • Total Time 35 min
  • Servings 4
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A little bit stir-fry and a little bit spaghetti with red sauce, this fiery fusion dinner has it all!

Ingredients

8
oz uncooked vermicelli noodles, broken in half
2
tablespoons vegetable oil
1
boneless beef sirloin steak, 3/4 to 1 inch thick (8 oz), cut in 1-inch cubes
3
tablespoons soy sauce
2
teaspoons chili garlic sauce
4
cups coarsely chopped Swiss chard, from 1 bunch with ribs removed
6
green onions, thinly sliced on the bias, greens and whites separated
1
can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained

Directions

  • 1 In 4-quart saucepan, heat 2 quarts water to boiling. Add noodles; cook 6 to 9 minutes or until tender.
  • 2 In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add steak in an even layer; cook 3 to 4 minutes, turning frequently, until beef is cooked to desired doneness, 145°F for medium-rare. Transfer to small bowl, and stir in soy sauce and chili garlic sauce; cover with foil.
  • 3 Add remaining 1 tablespoon oil to skillet; add chard and green onion whites. Cook 1 to 2 minutes, stirring constantly, until wilted. Add tomatoes; cook 2 to 3 minutes longer or until tomatoes break down and mixture becomes saucy.
  • 4 Return beef mixture to skillet; cook 15 to 30 seconds or until coated. Add cooked noodles, and toss to coat. Top with green onion greens.
Tips  

Press tomatoes with spatula to help break them down.

For the best texture, trim any excess fat from steak before cooking.

Nutrition Information 
No nutrition information available for this recipe
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