Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ lbs. uncooked egg noodles (4 oz) | ||
| 12 oz. boneless beef top sirloin, cut into 1/4-inch wide strips | ||
| 1 tbsp. Spice Islands curry powder | ||
| ½ tsp. Spice Islands Chinese five spice | ||
| 2 tbsp. vegetable oil | ||
| 1 (16 oz) pkg frozen Oriental vegetables | ||
| 1 (14.5 oz) can ready-to-serve beef broth | ||
| 2 tbsp. cornstarch | ||
| 1 tsp. salt |
Directions
- Cook noodles according to package directions; drain.
- Combine beef, curry powder and Chinese five spice in a medium bowl; toss to coat.
- Heat oil over medium-high heat in a large skillet or wok. Stir-fry beef, half at a time, 2 to 3 minutes or until no longer pink; remove from pan.
- Add vegetables to skillet or wok and cook 3 to 4 minutes or until tender.
- Combine broth, cornstarch and salt in a small bowl; stir well. Add to vegetables and cook 1 to 2 minutes or until thickened.
- Stir in beef and noodles; cook 2 to 3 minutes or until heated through.
Recipe Source:
www.spiceadvice.com