Prep Time:  50 Minutes  Start to Finish:  50 Minutes  Makes:  6 servings  (about 1 2/3 cups each)


1 tablespoon canola oi l
1 lb beef top sirloin steak,  thinly sl iced across
grain
½ teaspoon  freshly ground pepper
¼ teaspoon salt
1 medium onion,  thinly sl iced  (1 cup)
2 tablespoons  finely chopped gingerroot
2 jalapeño chi les,  seeded,  chopped
2 large cloves garl ic,   finely chopped
3 cups water
3 cups reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1½ cups thinly sl iced Chinese  (napa) cabbage
1 package  (8 oz) tofu shirataki  noodles  (spaghetti  style),  drained,
rinsed wel l
6 fresh mint  leaves
2 tablespoons chopped  fresh ci lantro
6 tablespoons thinly sl iced green onions  (6 medium)
1 l ime,  cut  into 6 pieces


1.  In 5-quart Dutch oven, heat oil over medium-high heat. Sprinkle beef with pepper and salt. Cook beef in oil, stirring occasionally, until brown on all sides. Using slotted spoon, transfer from pan to bowl (leave juices in pan); cover to keep warm.

2.  Add onion, gingerroot and chiles to Dutch oven. Reduce heat to medium; cook 5 to 7 minutes, stirring occasionally, until onion is tender. Add garlic; cook 1 minute, scraping up any beef bits on bottom of pan.

3.  Add water, broth and soy sauce; heat to boiling. Add cabbage and noodles, stirring well to separate noodles. Add beef; cook, stirring occasionally, until thoroughly heated.

4.  Divide noodle mixture among 6 bowls. Top each serving with 1 mint leaf, 1 teaspoon cilantro, 1 tablespoon onions and 1 lime piece

1 Serving :  Calories 170  (Calories  from Fat 50);  Total  Fat 5g  (Saturated Fat 1g;  Trans
Fat 0g);  Cholesterol  50mg;  Sodium 590mg;  Total  Carbohydrate 7g  (Dietary Fiber 2g); Protein 22g  % Dai ly Value:  Vitamin A 4%;  Vitamin C 10%;  Calcium 8%;   Iron 15% Exchanges:  1½ Vegetable,  1 Very Lean Meat,  1½ Lean Meat  Carbohydrate Choices:  ½


Try This
Peel ing  fresh gingerroot requires nothing more than a cereal  spoon.  Use the inside of the bowl  of a spoon to scrape away the thin skin,  then cut as directed  in the recipe