THAI BEEF NOODLE BOWLS

Thai Beef Noodle Bowls image

Check out these Thai noodles that are made using cabbage and beef - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 17

Ingredients

1 tablespoon canola oil
1 lb beef top sirloin steak, thinly sliced across grain
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 medium onion, thinly sliced (1 cup)
2 tablespoons finely chopped gingerroot
2 jalapeño chiles, seeded and chopped
2 large cloves garlic, finely chopped
3 cups water
3 cups reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 1/2 cups thinly sliced Chinese (napa) cabbage
1 package (8 oz) tofu shirataki noodles, spaghetti style, drained and rinsed well
6 fresh mint leaves
2 tablespoons chopped fresh cilantro
6 tablespoons thinly sliced green onions (5 to 6 medium)
1 lime, cut into 6 pieces

Steps:

In 5-quart Dutch oven, heat oil over medium-high heat. Sprinkle beef with pepper and salt. Cook beef in oil, stirring occasionally, until brown on all sides. Using slotted spoon, remove from pan to bowl (leave juices in pan). Cover and keep warm.
Reduce heat to medium. Add onion, gingerroot and chiles. Cook 5 to 7 minutes, stirring occasionally, until onion is tender. Add garlic; cook 1 minute, scraping up any beef bits on bottom of pan. Add water, chicken broth and soy sauce; heat to boiling. Add cabbage and noodles, stirring well to separate noodles. Add beef; cook uncovered, stirring occasionally, until heated through. Top each serving with 1 mint leaf, 1 teaspoon cilantro, 1 tablespoon onions and 1 piece lime.

Nutrition Facts : Calories 170, Carbohydrate 7 g, Cholesterol 50 mg, Fiber 2 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 2 g, TransFat 0 g