Long-Life Noodles with Beef & Chinese Broccoli
Carrot-Ginger Vinaigrette
Ingredients
- 8 oz whole-wheat spaghetti
- 1 Tbsp toasted sesame oil
- 3 Tbsp oyster sauce
- 3 Tbsp Shaoxing rice wine
- 2 Tbsp reduced-sodium soy sauce
- 1½ tsp cornstarch
- ¼ tsp ground white pepper
- 1 Tbsp peanut oil
- 10 oz Chinese broccoli or broccolini, halved and cut into 1-inch pieces
- 2 cups sliced mushrooms
- 12 oz flank steak, trimmed and thinly sliced
- 2 cloves garlic, grated
- Toasted sesame seeds for garnish (optional)
Instructions
- Cook noodles according to package directions. Rinse and drain well. Toss with sesame oil. Set aside.
- Meanwhile, whisk together oyster sauce, rice wine, soy sauce, cornstarch and white pepper in a small bowl; set near the stove.
- Heat a large flat-bottom wok or large cast-iron skillet over high heat. Add peanut oil and swirl to coat. Add broccoli and mushrooms; cook, stirring occasionally, for 2 minutes.
- Add steak and garlic; cook, stirring, until the steak is no longer pink on the outside, 2 to 3 minutes more. Add the sauce and bring to a boil; cook for 1 minute. Add the noodles and toss to coat. Sprinkle with sesame seeds, if desired.
Side Dish Ingredients
- 1 cup shredded carrot
- ½ cup canola oil
- ⅓ cup rice vinegar
- 2 Tbsp white miso
- 2 Tbsp chopped onion
- 2 Tbsp chopped fresh ginger
- 1 Tbsp reduced-sodium soy sauce
Side Dish Instructions
- Place carrot, oil, vinegar, miso, onion, ginger and soy sauce in a blender or food processor and puree until smooth. Or blend in a large glass measuring cup or wide jar with an immersion blender.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 10 | |
| Calories |
449
|
112
|
561
|
| Fat (g) | 15 | 11 | 26 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 28 | 1 | 29 |
| Carb (g) | 50 | 2 | 52 |
| Fiber (g) | 8 | 1 | 9 |
| Sodium (mg) | 680 | 189 | 869 |
EatingWell Meal Plan
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