Eat Well: Beef, Mushroom, and Green Bean Stif Fry

Please note that links indicate I have purchased locally:

Recipe Ingredients

• 6 oz thin rice noodles
• 2 Tbsp canola oil
• 8 oz shiitake mushrooms, stems discarded, caps sliced 3/4 in. thick
• 8 oz green beans, halved crosswise
• 1 1/2-in. piece fresh ginger, sliced into thin strips
• 1/4 cup low-sodium soy sauce
• 2 Tbsp honey
• 1 Tbsp cornstarch
• Black pepper
• 1 lb sirloin steak, sliced 1/2 in. thick

Recipe Preparation

1. Place the noodles in a large bowl. Cover with boiling water and let sit for 15 minutes; drain and return them to the bowl.
2. Meanwhile, heat 1 Tbsp oil in a large skillet over medium-high heat. Add the mushrooms and cook, tossing, for 2 minutes. Add the green beans and cook, tossing, until the green beans are just tender, 2 to 3 minutes. Add the ginger and toss to combine. Transfer the vegetables to the bowl with the noodles (reserve the skillet) and toss to combine.
3. In a small bowl, whisk together the soy sauce, honey and 1 Tbsp water. In a medium bowl, combine the cornstarch and 1/4 tsp pepper. Add the beef and toss to coat.
4. Add the remaining Tbsp oil to the skillet and heat over medium-high heat. Add the beef and cook until browned, about 2 minutes. Add the soy sauce mixture and cook just until slightly thickened, about 1 minute. Serve with the noodles and vegetables.

Who I shared it with:

My friends, Leslie and Danielle, who also enjoyed the pumpkin goat cheese appetizer and almond dessert.