Ingredients:
4 ounces angel hair pasta ( I used 4 packets of ramen noodles)
12 ounces beef sirloin steaks or 12 ounces beef top round steak
3/4 cup beef broth
3 tablespoons reduced sodium soy sauce
2 tablespoons cornstarch
2 tablespoons balsamic vinegar
2 tablespoons honey
1/4 teaspoon crushed red pepper flakes
1 tablespoon cooking oil
1 tablespoon minced fresh ginger
4 cups sliced bok choy or 4 cups baby bok choy
1 medium red onions, cut into thin wedges
2 medium sweet red peppers, cut into julienne strips
Directions:
Cook pasta according to package directions; drain.
Keep warm.
Trim the fat from the beef.
Partially freeze beef and then thinly slice into thin strips across the grain.
In a small bowl, combine broth, soy sauce, cornstarch, vinegar, honey and red pepper.
Set aside.
Add the oil to a wok or a 12-inch nonstick skillet.
Preheat over medium-high heat.
Add ginger and stir fry for 15 seconds.
Add bok choy and onion; stir fry for 1 minute or till vegetables are crisp tender.
Take out the vegetables from the skillet.
Add beef to skillet, and stir fry for 2 to 3 minutes or until desired doneness.
Push the beef from the center of the pan.
Stir sauce, and add it to the center of the pan.
Cook and stir till thick and bubbly.
Return vegetables to the pan.
Stir all ingredients together to coat with the sauce.
Cover and cook for 1 minute more.
Divide warm pasta among four plates and top with the beef mixture.
Serve immediately.
Servings: 4
Time preparation: 15 min.
Time total: 23 min.