Sichuan Beef with Rice Stick Noodles Recipe

  • 2 ounces dry rice stick noodles
  • 1/2 pound beef sirloin
  • 1 tablespoon chile puree with garlic
  • 2 tablespoons soy sauce
  • 1 tablespoon chopped fresh ginger root
  • 1 teaspoon vegetable oil
  • 3 large mushrooms, sliced
  • 3 cups shredded Chinese cabbage
  • 2 green onions, sliced
  1. Cook and drain noodles as directed on package. Cut into 2-inch pieces.
  2. Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
  3. Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add beef; stir-fry 2 to 3 minutes or until brown.
  4. Add chili puree, soy sauce, gingerroot and oil; stir until well mixed. Add mushrooms, cabbage and onions; stir-fry 1 to 2 minutes or until cabbage is crisp-tender. Serve over noodles.