Lunch: Beef, Mushroom and Green Bean Stir-Fry

Recipe by Woman's Day Kitchen The vegetables in this dish not only lend nutrition, but color and crunch as well. Feel free to substitute sugar snap peas or snow peas for the green beans, but don't skimp on the fresh ginger—the powdered version won't hold

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Beef, Mushroom and Green Bean Stir-Fry

One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

6 oz. thin rice noodles
2 tbsp. canola oil
8 oz. shiitake mushrooms, stems discarded
8 oz. green beans
1 piece fresh ginger
1/4 c. low-sodium soy sauce
2 tbsp. honey
1 tbsp. cornstarch
Black pepper
1 lb. sirloin steak

Instructions

Place the noodles in a large bowl. Cover with boiling water and let sit for 15 minutes; drain and return them to the bowl.
Meanwhile, heat 1 Tbsp oil in a large skillet over medium-high heat. Add the mushrooms and cook, tossing, for 2 minutes. Add the green beans and cook, tossing, until the green beans are just tender, 2 to 3 minutes. Add the ginger and toss to combine. Transfer the vegetables to the bowl with the noodles (reserve the skillet) and toss to combine.
In a small bowl, whisk together the soy sauce, honey and 1 Tbsp water. In a medium bowl, combine the cornstarch and 1/4 tsp pepper. Add the beef and toss to coat.
Add the remaining Tbsp oil to the skillet and heat over medium-high heat. Add the beef and cook until browned, about 2 minutes. Add the soy sauce mixture and cook just until slightly thickened, about 1 minute. Serve with the noodles and vegetables.

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