Lunch: Beef, Vegetable, and Noodle Stir-Fry

Recipe by Woman's Day Kitchen Light in flavor and texture, rice noodles soak up the savory, beefy juices in the rest of the dish and make an ideal base for this bold stir-fry.

This recipe includes fertility superfoods such as:

Honey, Nuts

Health and fertility benefits of Beef, Vegetable, and Noodle Stir-Fry

One tbsp of honey has a glycemic index (GI) of 55. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

6 oz. rice noodles
3 tbsp. low-sodium soy sauce
2 tbsp. fresh lime juice
2 tsp. honey
1 tsp. cornstarch
1 tbsp. fresh grated ginger
2 tbsp. canola oil
3 stalk celery
2 bell peppers (1 red, 1 orange)
2 clove garlic
1 can sliced water chestnuts
1 lb. sirloin steak
Black pepper
1 c. frozen edamame

Instructions

Cook the noodles according to package directions. In a bowl, whisk together the soy sauce, lime juice, honey, cornstarch, and 1/4 cup water; stir in the ginger.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Stir-fry the celery and peppers for 3 minutes. Add the garlic and chestnuts and stir-fry for 1 minute; transfer to a bowl.
Heat the remaining tablespoon oil over medium-high heat. Season the beef with 1/2 teaspoon black pepper and brown, 2 to 3 minutes. Add the soy sauce mixture and cook for 1 minute.
Return the vegetables to the skillet. Add the edamame and cook, stirring, until heated through, about 1 minute. Serve with the noodles.

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