Pasta Light/1998

Swedish-Style Beef Stir-Fry
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 35 minutes 35 minutes 449 2.9gm 11gm 587mg 62gm 26gm 94mg


INGREDIENTS:
8 ounces wide noodles 1 tablespoon vegetable oil 1/2 pound well-trimmed sirloin, cut into 2 x 1/8-inch strips
2 cups sliced leeks, white and tender green parts only 2 carrots, thinly sliced 1 cup frozen peas, thawed
1 cup sliced scallions 3/4 cup reduced-sodium chicken broth, defatted 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper 2 teaspoons cornstarch 2 teaspoons Dijon mustard
1 teaspoon grated lemon zest 1/4 cup reduced-fat sour cream 1/4 cup plain nonfat yogurt
1/4 cup snipped fresh dill



1 In a large pot of boiling water, cook the noodles until just tender. Drain well.
2 Meanwhile, in a large nonstick skillet or wok, heat 2 teaspoons of the oil until hot but not smoking over medium-high heat. Add the beef and stir-fry until browned, 3 to 4 minutes. With a sloted spoon, transfer the beef to a plate.
3 Add the remaining 1 teaspoon oil to the skillet. Add the leeks and carrots and stiry-fry until the vegetables are beginning to brown, about 2 minutes. Add the peas, scallions, broth, salt, and pepper. Bring to a boil, reduce to a simmer, and cook until the carrots are tender, 3 to 4 minutes.
4 In a small bowl, combine the cornstarch, 2 tablespoons of water, the mustard, lemon zest, sour cream, and yougurt. Add to the skillet and cook, stirring constantly, until the mixture is slightly thickened, about 1 minute. Return the beef to the skillet along with the dill and cook until heated through, about 1 minute. Combine with the noodles and serve.

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