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Korean Vermicelli With Beef And Vegetables

Diet.Chef's picture
  Korean vermicelli noodles 8 Ounce, uncooked
  Canned low sodium chicken broth 10 Tablespoon, undiluted
  Low sodium soy sauce 1 1⁄2 Tablespoon
  Hoisin sauce 1 Tablespoon
  Chili paste 1⁄2 Teaspoon
  Vegetable cooking spray 1
  Vegetable oil 2 Teaspoon, divided
  Sweet red pepper 1 Large, cut into julienne strips
  Green pepper 1 Large, cut into julienne strips
  Chopped green onions 1 Cup (16 tbs), divided
  Minced garlic 1 Tablespoon
  Lean flank steak 1
  Sliced fresh mushrooms 1 1⁄2 Cup (24 tbs)

Place vermicelli in a large bowl; add warm water to cover.
Let stand 20 minutes.
Combine chicken broth and next 3 ingredients in a small bowl; stir well, and set aside.
Coat a wok or large nonstick skillet with cooking spray; add 1 teaspoon oil.
Heat at medium-high heat (375°) until hot.
Add peppers, and stir-fry 1 minute.
Add 3/4 cup green onions and garlic; stir-fry 1 minute.
Remove vegetables from wok, and keep warm.
Partially freeze steak; trim fat from steak.
Slice steak diagonally across grain into 1/8 inch-thick slices.
Add remaining 1 teaspoon oil to wok; heat at medium-high heat until hot.
Add steak and mushrooms; stir-fry 2 minutes.
Add vermicelli, and toss well.
Add chicken broth mixture and vegetable mixture; stir well.
Cook, stirring constantly, 2 to 3 minutes or until mixture is thoroughly heated.
Sprinkle with remaining 1/4 cup chopped green onions.

Recipe Summary

Stir Fried

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