La Choy

Yield: 24 portions
Portion Size: 1 cup

Lean sirloin 4 lb
Salt 1/2 tsp
Ground black pepper 1/4 tsp
La Choy® Rice Noodles44300 1261624 oz
La Choy® Soy Sauce44300 126701-1/3 cups
Cumin 2 tsp
Hot chili sauce 2 tsp
Red pepper flakes, dried 1 tsp
Wesson® Canola Fry Oil27000 726351/2 cup
Ginger, fresh, grated 1 tbsp
Garlic, fresh, minced 2 tsp
La Choy® Asian Stir-Fry Vegetables27000 539834 lb
Vegetable stock 6 cups
Cilantro, fresh 1/2 cup


  1. Freeze sirloin 30 minutes to firm meat. Remove from freezer and cut diagonally into thin strips. Sprinkle with salt and pepper and set aside.
  2. Place La Choy® Rice Noodles in a large bowl and soak in hot water until translucent, about 20 minutes. Drain.
  3. Combine La Choy® Soy Sauce, cumin, hot chili sauce and red pepper flakes in bowl. Set aside.
  4. Heat 3 tsp. Wesson® Canola Fry Oil in large wok or skillet. Add ginger and garlic, stir-fry 2 minutes stirring constantly. Add La Choy® Stir-Fry Vegetables and sauté 5-7 minutes, adding additional oil if needed. Remove from skillet onto side dish.
  5. Heat 3 tsp. oil over high heat in the skillet, add the beef and stir-fry until it just begins to brown, about 1 minute. Add soy sauce mixture to skillet, stir to coat beef. Add stock and cook until just comes to a boil. Stir in vegetables and toss to coat. Add chopped fresh cilantro.
  6. To serve, place 1/2 cup noodles in bowl and top with beef and vegetables. Serve immediately.
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