pat's Recipe

Noodles with Honey-Balsamic Beef

Category: STIR-FRYS

4 dried vermicelli pasta nests or 4-oz angel-
hair pasta
12 ounces beef sirloin steak
3/4 cup beef broth
3 Tbsp reduced sodium soy sauce
2 Tbsp corn starch
2 Tbsp honey
1/4 tsp crushed red pepper
1 Tbsp cooking oil
1 Tbsp minced fresh ginger
4 cups sliced bok choy or baby bok choy
1 medium red onion, cut into thin wedges
2 medium red sweet peppers, cut into
julienne strips (2 cups)

Cook pasta according to package instructions; drain. Keep warm. Trim fat from beef. Partially freese beef. Thinly slice across grain into bite-size strips.
For sauce: In a small bowl, combine broth, soy sauce, cornstarch, vinegar, honey and red pepper; set aside.
Add cooking oil to a wok or a 12-in nonstick skillet. Preheat over medium-high heat. Stir-fry ginger in hot oil for 15 seconds. Add bok choy and onion; stir fry for 2 minutes. Add sweet peppers; stir fry for 1 minute more or till vegetables are crisp-tender. Remove vegetables from wok.
Add beef to wok; stir-fry for 2-3 minutes or till desired doneness. Push the beef from the center of the wok. Stir sauce. Add the sauce to the center of the wok. Cook and stir till thickened and bubbly. Return the cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cover and cook 1 minute more.
To serve, spoon beef mixture over noodles. Serve immediately.

makes 4 main-dish servings