Cubes of beef are browned and simmered with colorful vegetables and thin noodles in this tasty, soupy Asian stew.
Ingredients
serves 6, 1 1/4 cups per serving1 teaspoon canola or corn oil
1 pound boneless sirloin steak, all visible fat discarded, cut into 3/4-inch cubes
2 cups presliced fresh button mushrooms (about 8 ounces)
1 medium carrot, cut into thin strips
1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced
2 cups fat-free, no-salt-added beef broth
1 cup asparagus pieces, about 1/2 inch long
1 tablespoon soy sauce (lowest sodium available)
1/4 teaspoon chili oil
6 ounces frozen leaf spinach or collard greens
2 ounces dried rice noodles or dried whole-grain angel hair pasta
1/2 teaspoon toasted sesame oil
1 medium lime, cut into wedges (optional)
Step 1
In a Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Cook the steak for 2 minutes, or until brown, stirring occasionally.
Step 2
Stir in the mushrooms, carrot, and garlic. Cook for 1 minute, stirring occasionally.
Step 3
Stir in the broth, asparagus, soy sauce, and chili oil. Increase the heat to high and bring to a boil, 1 to 2 minutes.
Step 4
Stir in the spinach, rice noodles, and sesame oil. Reduce the heat to low. Cook, covered, for 5 minutes, or until the noodles are tender. Using tongs, transfer the noodles to soup bowls. Ladle the broth and vegetables on top. Serve with the lime wedges to squeeze over the mixture.
nutrition information
Step 5
(Per Serving)
Step 6
Calories: 174
Step 7
Total Fat: 4.5g
Step 8
Saturated: 1.5g
Step 9
Trans: 0.0g
Step 10
Polyunsaturated: 0.5g
Step 11
Monounsaturated: 2.0g
Step 12
Cholesterol: 40mg
Step 13
Sodium: 182mg
Step 14
Carbohydrates: 12g
Step 15
Fiber: 2g
Step 16
Sugars: 2g
Step 17
Protein: 21g
Step 18
Dietary Exchanges
Step 19
1/2 Starch
Step 20
1 Vegetable
Step 21
2 1/2 Lean MeatAmerican Heart Association Quick & Easy Meals










