Pepper-Beef Stir-Fry

By carvalhohm

Ingredients

• 1 (5-ounce) package Japanese curly noodles (chuka soba) or 5 ounces Ramen noodles (without the seasoning packet), uncooked
• 1/3 cup low-sodium soy sauce
• 1/4 cup beef broth
• 3 tablespoons dark brown sugar
• 2 teaspoons cornstarch
• 1 tablespoon vegetable oil
• 3/4 pound top round steak, thinly sliced
• 2 teaspoons light sesame oil
• 2 cloves garlic, minced
• 1 red bell pepper, cut into thin strips
• 1 (8-ounce) can sliced water chestnuts, drained
• 3 ounces snow peas, trimmed

Preparation

Step 1

Cook noodles according to package directions; drain and keep warm.

Meanwhile, combine soy sauce and next 3 ingredients in a small bowl; stir well with a whisk. Set aside.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot; add beef. Stir-fry 4 minutes or until browned. Remove beef from pan; set aside, and keep warm.

Coat skillet with 2 teaspoons sesame oil. Add garlic and bell pepper; stir-fry 2 minutes. Add water chestnuts and snow peas; stir-fry 1 minute. Return beef to skillet, and add soy sauce mixture; cook 30 seconds or until slightly thickened. Serve over noodles.