Sesame Beef Stir-Fry

  • Yield 4 servings


4 ounces whole-grain noodles, cooked al dente
2 teaspoons olive oil
2 tablespoons finely chopped peeled
Fresh ginger
1 1/2 tablespoons finely chopped garlic
3 chopped green onions
2 cups shredded cabbage
1 cup carrots, sliced on diagonal
1 cup chopped yellow onion
1 medium green bell pepper, julienned
1 tablespoon sesame oil
12 ounces flank steak cut in thin strips
2 tablespoons low sodium soy sauce
3/4 cup lower sodium chicken broth
1/2 teaspoon salt
Fresh ground pepper
Sesame seeds (for garnish, optional)


  1. Cook pasta according to package instructions. Drain well; transfer to mixing bowl and set aside.
  2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add ginger, garlic, green onions, cabbage, carrots, onion and bell pepper; saute 8 minutes or until vegetables are tender. Transfer to bowl with the pasta.
  3. Heat sesame oil in skillet over medium-high heat. Add beef and soy sauce; saute for two minutes or until beef is nearly cooked. Add the broth, reserved vegetables and noodles and bring to a boil. Add salt and pepper. Cook until heated through, about 3 minutes.

Recipe by Cheryl Forberg



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