Ginger-Lime Beef Stir-Fry

Last night we tried a recipe from Weight Watchers magazine.  I bought the magazine because it had this great looking Mac n cheese dish on the front.  I would rate this recipe as OK.  I did not make enough cellophane noodles.  I had not made them in a long time and forgot that unlike pasta that expands, this gets smaller.  I might have liked it better on a heaping bowl of noodles as shown in the photo.  It is a very quick dish to make. 

Ingredients:

1 T sugar

1 T freshly grated peeled fresh ginger

2 T fresh lime juice (1 had to use two, the recipe says one)

1 ½ t lower-sodium soy sauce

¼ t crushed red pepper

1 T canola oil

12 oz. boneless sirloin steak, cut into thin strips

½ C diagonally cut green onions

Directions:

1.       Combine the first five ingredients in a bowl. 

2.       Soak the noodles for 5 minutes and put water on to boil for the noodles. 

3.       Heat canola oil in a large nonstick skillet (I used my wok) over medium-high heat. 

4.       Add steak; cook 4 minutes or until browned, stirring frequently.  At the same time add the noodles to the boiling water as they need an additional 4 minutes.

5.       Remove the meat from the heat and drain the noodles.

6.       Place the noodles in a bowl and top with the beef.

7.       Drizzle evenly with ginger-lime mixture.

8.       Garnish with the onion.

This dish serves 3.