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Yield: 4 Servings
| ½ | lb | Beef boneless eye of round |
| | | Steak |
| 1 | | Egg white |
| 1 | teaspoon | Cornstarch |
| 1 | teaspoon | Sesame oil |
| 1/8 | teaspoon | White pepper |
| 1 | | Package (11.25 oz) fresh |
| | | Chinese noodles or 8 oz |
| | | Angel hair pasta (uncooked) |
| 2 | cups | Frozen asparagus cuts, |
| | | Thawed |
| ½ | md | Red bell pepper, cut into |
| | | 1x¼-inch strips |
| 1/3 | cups | Stir-fry sauce with garlic |
| | | And ginger |
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Trim fat from beef. Cut beef into ½ inch cubes. Mix egg white, cornstarch, sesame oil and white pepper in medium glass or plastic bowl. Stir in beef. Let stand 10 minutes. Cook and drain noodles as directed on package. While noodles are cooking, spray 12-inch nonstick skillet or wok with nonstick cooking spray; heat over medium ~high heat. Add beef; stir-fry aabout 3 minutes or until brown. Add asparagus and bell pepper; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Add stir-fry sauce; stir fry about 1 minute or until heated through. Serve over noodles. 3 grams fat per serving
Your Beef & Aspoaragus with Chinese Noodles is ready. Good luck!
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