Stir-Fried Rice Noodles with Beef and Spinach
Stir-Fried Rice Noodles with Beef and Spinach is a gluten free and dairy free main course. This recipe makes 4 servings with 387 calories, 25g of protein, and 11g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 24 minutes. A mixture of top sirloin steak, shiitake mushroom caps, wide rice sticks, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the rice you could follow this main course with the Rice Pudding as a dessert.
Instructions
Cook noodles according to package directions, omitting salt and fat.
Drain and rinse under cold water; drain.
Heat a large skillet or wok over high heat.
Add canola oil to pan; swirl to coat.
Add onions and steak; stir-fry 1 minute.
Add mushrooms and garlic; stir-fry 1 minute.
Add spinach; stir-fry 1 minute or until greens wilt.
Combine rice vinegar and the next 4 ingredients (through Sriracha) in a small bowl, stirring with a whisk.
Add vinegar mixture to steak mixture; cook 30 seconds, stirring constantly. Stir in noodles, sesame oil, and salt; cook for 1 minute or until noodles are thoroughly heated, tossing to combine.
Sprinkle with sesame seeds.