SPICY SINGAPORE NOODLE BOWL
Yield Portion Size
4 lbs |
Lean sirloin
|
1/2 tsp |
Salt
|
1/4 tsp |
Ground black pepper
|
24 oz | |
1-1/3 cups | |
2 tsp |
Cumin
|
2 tsp |
Hot chili sauce
|
1 tsp |
Red pepper flakes, dried
|
1/2 cup |
Vegetable oil
|
3 tsp |
Ginger, fresh, grated
|
2 tsp |
Garlic, fresh, minced
|
4 lbs | |
6 cups |
Vegetable stock
|
1/2 cup |
Cilantro, fresh
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 33 mg | 3% |
Carbohydrate | 27 g | 9% |
Cholesterol | 46 mg | 15% |
Total Fat | 12 g | 19% |
Iron | 2 mg | 13% |
Potassium | 243 mg | 0% |
Calories | 317 kcal | 16% |
Sodium | 1786 mg | 74% |
Protein | 23 g | 45% |
Polyunsaturated Fat | 3 g | 14% |
Saturated Fat | 2 g | 12% |
Sugars | 3 g | 0% |
Vitamin C | 21 mg | 35% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 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.
-
Step 2
Place La Choy® Rice Noodles in a large bowl and soak in hot water until translucent, about 20 minutes. Drain.
-
Step 3
Combine La Choy® Soy Sauce, cumin, hot chili sauce and red pepper flakes in bowl. Set aside.
-
Step 4
Heat 3 tsp.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.
-
Step 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.
-
Step 6
To serve, place 1/2 cup noodles in bowl and top with beef and vegetables. Serve immediately.
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