Thai beef-noodle bowls
Preparation time: 1 hr and 40 min
1 tablespoon canola oil
1 lb beef top sirloin steak, thinly sliced across grain
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 medium onion, thinly sliced (1 cup)
2 tablespoons finely chopped gingerroot
2 jalapeno chiles, seeded, chopped
2 large cloves garlic, finely chopped
3 cups water
3 cups reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 1/2 cups thinly sliced Chinese (napa) cabbage
1 package (8 oz) tofu shirataki noodles (spaghetti style), drained, rinsed well
6 fresh mint leaves
2 tablespoons chopped fresh cilantro
6 tablespoons thinly sliced green onions (6 medium)
1 lime, cut into 6 pieces
1. In 5-quart Dutch oven, heat oil over medium-high heat. Sprinkle beef with pepper and salt. Cook beef in oil, stirring occasionally, until brown on all sides. Using slotted spoon, transfer from pan to bowl (leave juices in pan); cover to keep warm.
2. Add onion, gingerroot and chiles to Dutch oven. Reduce heat to medium; cook 5 to 7 minutes, stirring occasionally, until onion is tender. Add garlic; cook 1 minute, scraping up any beef bits on bottom of pan.
3. Add water, broth and soy sauce; heat to boiling. Add cabbage and noodles, stirring well to separate noodles. Add beef; cook, stirring occasionally, until thoroughly heated.
4. Divide noodle mixture among 6 bowls. Top each serving with 1 mint leaf, 1 teaspoon cilantro, 1 tablespoon onions and 1 lime piece.