HONEY SRIRACHA MONGOLIAN BEEF WITH RICE NOODLES
Forget the takeout! Make this healthy Honey Sriracha Mongolian Beef instead. Tender strips of flank steak are smothered in a sweet and spicy honey sriracha sauce, pan-seared to perfection, then served over a bed of rice noodles.
Provided by Krista
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Add flank steak and arrowroot to a large ziplock bag, toss to coat the steak with arrow root. Do not over mix. Set aside.
- In a sauce pan add soy sauce, water, honey, garlic cloves, fresh ginger, and sriracha. Bring to a boil and reduce to simmer for 10 minutes.
- In the meantime, heat a wok or large skillet to medium high heat. Add in canola oil and then flank steak. Saute for 3-4 minutes until steak is slightly browned. Add in Honey Sriracha Sauce, cover and cook for 2-3 minutes. Remove from heat.
- Bring a large pot of water to a bowl, add in brown rice noodles. Cook for 4-6 minutes, until just tender. Remove and then run under cold water.
- Serve Honey Sriracha Mongolian Beef on a bed of rice noodles with carrots, cucumbers, and scallions.
Nutrition Facts : ServingSize 3/4 cup, Calories 323 calories, Sugar 1 g, Sodium 836 mg, Fat 15 g, Carbohydrate 37 g, Fiber 2 g, Protein 22 g, Cholesterol 37 g
HEALTHY SRIRACHA-LIME RICE-NOODLE SALAD BOWL WITH BEEF
This filling healthy salad bowl is fast and fun to make, with fresh flavors your whole family will enjoy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- In large bowl, beat Dressing ingredients with whisk. Add carrots, onion and cucumber; toss to thoroughly coat vegetables. Cover; set aside.
- In large bowl, place noodles. Pour enough boiling water over noodles to cover; stir to break apart noodles. Let stand 5 to 7 minutes, stirring noodles occasionally with tongs until tender. Divide noodles among 4 serving bowls.
- Set oven control to broil. Line broiler pan or cookie sheet with foil; spray with cooking spray. Rub steak with vegetable oil, then Chinese five-spice powder. Place on pan. Broil with top 6 inches from heat 5 to 6 minutes on each side, until cooked to desired doneness (140°F for medium). Transfer steak to cutting board, cover with foil; let rest 5 minutes.
- Using tongs or slotted spoon, divide vegetables among 4 bowls with noodles. Toss salad greens in remaining dressing, and transfer to bowls with noodles and vegetables.
- Thinly slice beef diagonally against the grain, then cut into bite-size pieces and place on top of salad. Serve immediately.
Nutrition Facts : Calories 380, Carbohydrate 58 g, Cholesterol 40 mg, Fat 1, Fiber 5 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 9 g, TransFat 0 g
THAI BEEF NOODLE BOWLS
Check out these Thai noodles that are made using cabbage and beef - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 17
Steps:
- 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, remove from pan to bowl (leave juices in pan). Cover and keep warm.
- Reduce heat to medium. Add onion, gingerroot and chiles. 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. Add water, chicken broth and soy sauce; heat to boiling. Add cabbage and noodles, stirring well to separate noodles. Add beef; cook uncovered, stirring occasionally, until heated through. Top each serving with 1 mint leaf, 1 teaspoon cilantro, 1 tablespoon onions and 1 piece lime.
Nutrition Facts : Calories 170, Carbohydrate 7 g, Cholesterol 50 mg, Fiber 2 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 2 g, TransFat 0 g
SRIRACHA & LIME POTATO SALAD
Jazz up your usual summer potato salad with a spicy sriracha and zingy lime dressing. It's a lively addition to any barbecue that's healthy to boot
Provided by Liberty Mendez
Categories Side dish
Time 25m
Number Of Ingredients 9
Steps:
- Tip the potatoes into a large pan of cold salted water. Bring to the boil, then reduce the heat and simmer for 15-18 mins until tender. Drain and leave to cool completely.
- Whisk the mayonnaise with the soured cream, sriracha, lime zest and juice, the honey, half the spring onions, most of the coriander and some seasoning.
- Toss the cooled potatoes with the sriracha-mayonnaise mixture until all the potatoes are coated. Tip into a serving bowl and scatter over the remaining spring onions, the rest of the coriander and chilli flakes, if you like.
Nutrition Facts : Calories 205 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
RICE NOODLE SALAD
This salad is easy, sweet, spicy, nutty and light. Many friends request this for get-togethers, and our family enjoys it at least once a month for dinner. To make it a main dish, I add marinated and grilled teriyaki chicken.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8-10 servings.
Number Of Ingredients 16
Steps:
- Cook noodles according to package directions. Meanwhile, in a large salad bowl, combine the spinach, carrot, pineapple, cilantro and onion. , In a blender, combine the dressing ingredients; cover and process until blended. Drain noodles and rinse in cold water; drain well. Add to spinach mixture. Drizzle with dressing and toss to coat.
Nutrition Facts : Calories 149 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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