Ingredients
8 ounces 1/2-inch-wide rice noodles
1/2 cup unsalted chicken stock
3 tablespoons oyster sauce
1 tablespoon lower-sodium soy sauce
2 teaspoons sugar
1/4 teaspoon crushed red pepper
10 ounce 90% lean ground sirloin
1 tablespoon canola oil
1 tablespoon minced garlic
1 tablespoon bottled minced ginger
3 1/2 cups sliced bok choy (about 7 ounces)
1 1/2 cups presliced shiitake mushrooms (about 2 1/2 ounces)
1 large egg, lightly beaten
1/2 cup torn fresh basil
1/2 teaspoon freshly ground black pepper
Preparation
1. Place noodles in a large bowl; pour boiling water over noodles to cover. Let stand 6 minutes or until pliable, stirring occasionally to separate noodles. Drain. Combine stock, oyster sauce, soy sauce, sugar, and red pepper in a small bowl; whisk until sugar dissolves.
2. Heat a large nonstick skillet or wok over medium-high heat. Add beef to pan; cook 4 minutes or until beef is browned and crispy in places, stirring to crumble. Remove from pan.
3. Return pan to medium-high heat. Add oil; swirl to coat. Add garlic and ginger to pan; stir-fry 30 seconds. Add bok choy and mushrooms; stir-fry 2 minutes or until tender. Remove mushrooms and bok choy from pan. Add egg to pan; cook 30 seconds, stirring frequently. Return vegetables to pan.
4. Add noodles and beef to pan. Add stock mixture to pan; cook 1 minute or until bubbly. Remove from heat. Add basil and black pepper; toss to combine.
Cooking Light DT
