Beef, Shiitake & Pasta Stir-Fry
This is a good recipe to use leftover pasta (or rice) in place of the fresh-cooked ditalini.
  • 1 cup ditalini pasta or small pasta shells
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 10 ounces beef sirloin, cut into thin strips
  • 2 teaspoons vegetable oil
  • 1/2 pound fresh shiitake mushrooms, stems trimmed and caps quartered
  • 2 carrots, cut into matchsticks
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 2 cups halved cherry tomatoes
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons dark sesame oil
  • 1/2 teaspoon packed brown sugar
  • 1/4 teaspoon red pepper flakes

1. In large saucepan of boiling water, cook pasta until just barely tender; drain.

2. Dredge beef in 2 tablespoons of cornstarch, shaking off excess. In large nonstick wok or skillet, heat vegetable oil over medium heat. Add beef and cook 3 minutes, stirring frequently until browned. With slotted spoon, transfer beef to a plate and set aside.

3. Add mushrooms, carrot, garlic, and ginger to pan, stirring to coat. Cook 3 minutes, stirring frequently, until carrot is crisp-tender. Stir in cherry tomatoes, soy sauce, sesame oil, sugar, and red pepper flakes. Increase heat to medium-high and bring to a boil.

4. In a cup, stir together remaining 2 teaspoons cornstarch and 3 tablespoons of water. Stir cornstarch mixture and drained pasta into skillet. Cook, stirring constantly, until mixture is slightly thickened, about 2 minutes. Return beef to pan and cook 1 minute or until heated through.

Nutritional Information
Per serving: 317 calories, 9.9g total fat, 2.6g saturated fat, 4.6g monounsaturated fat, 1.6g polyunsaturated fat, 3.7g dietary fiber, 22g protein, 36g carbohydrate, 48mg cholesterol, 361mg sodium.
Good source of: beta-carotene, selenium, vitamin B12, zinc.

Date Published: 09/19/2005 > Printer-friendly Version

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