May112013
Recipes

COOKING DIRECTIONS:

Preparation Time: 13 minutes
Cooking Time: 20 minutes, Serves 4

  • 12 oz (375 g) Ontario Corn Fed Marinating Steak
  • 3 tbsp (45 mL) cornstarch
  • 2 tbsp (25 mL) naturally brewed soy sauce
  • 1 tsp (5 mL) finely minced gingerroot
  • 3 cloves garlic, minced
  • 8 oz (250 g) 114-inch (5 mm) wide rice noodles
  • 3 cups (750 mL) sodium-reduced beef stock
  • 3 tbsp (45 mL) oyster-flavoured sauce
  • 2 cups (500 mL) thinly sliced Ontario Cabbage
  • 2 cups (500 mL) sliced Ontario White Button or Crimini Mushrooms
  • 3 Ontario Carrots, thinly sliced diagonally
  • 1 cup (250 mL) frozen corn, thawed
  • 1 tbsp (15 mL) red wine vinegar
  • 2 green onions, thinly sliced

 

  1. Slice beef into thin strips In bowl, combine beef, 1 tbsp (15 mL) of the cornstarch, the soy sauce, ginger and garlic; set aside In heatproof bowl, cover rice noodles with boiling Water; soak for 10 minutes or until tender. Drain and divide among serving bowls.
  2. In large saucepan or wok, bring stock and oyster flavoured sauce to boil. Stir in beef; reduce heat and simmer for 2 minutes. Add cabbage, mushrooms and carrots; return to boil. Reduce heat and simmer 3 minutes Add corn; increase heat to high and bring to boil.
  3. In small bowl, whisk remaining cornstarch with 2 tbsp (25 mL) water; stir into saucepan and simmer for 2 minutes or until glossy and slightly thickened and vegetables are tender Stir in vinegar. Ladle soup over noodles; sprinkle with green onions. Tip: You can substitute 1 oz (250 g) spaghetti for the rice noodles, cooking according to package directions.

Nutritional Information :
1 Serving:

  • PROTEIN: 26 grams
  • FAT: 7 grams
  • CARBOHYDRATES: 73grams
  • CALORIES: 460
  • HIGH SOURCE OF FIBRE

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