Healthy Mongolian Beef with Noodles

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook whole grain noodles according to package directions in unsalted water

Step 2

Drain and rinse with cold water; set aside

Step 3

Heat 10ml (2 tsp) neutral oil in wok over medium heat (not maximum)

Step 4

Add beef slices in single layer

Step 5

Cook 2-3 minutes per side until fully cooked (no pink, internal temp 71°C/160°F)

Step 6

Remove beef to plate; set aside

Step 7

Add remaining 5ml (1 tsp) oil to wok over medium-high heat

Step 8

Add minced garlic and ginger; stir-fry 30 seconds until fragrant

Step 9

Add onion and leek; stir-fry 2-3 minutes until softening

Step 10

Add mushrooms; cook 3-4 minutes until beginning to brown

Step 11

Add bell peppers; cook 2 minutes

Step 12

Add miso paste, mix into vegetables

Step 13

Add low-sodium tamari, rice vinegar, sesame paste, fresh chili, and coconut sugar (if using)

Step 14

Add vegetable broth and Chinese cooking wine

Step 15

Stir well to combine; bring to gentle simmer

Step 16

Return cooked beef and any juices to wok

Step 17

Add cooked noodles; toss to coat

Step 18

Add bok choy; stir until just wilted (1 minute)

Step 19

Add spring onions; toss briefly

Step 20

Drizzle with 20ml (4 tsp) sesame oil

Step 21

Toss one final time

Step 22

Taste and adjust - add splash more vinegar if needed (not salt)

Step 23

Divide between bowls

Step 24

Optional garnish: extra spring onions, sesame seeds, fresh cilantro