Ingredients
3
ounces uncooked cellophane noodles
1
tablespoon dark sesame oil
1 1/2
pounds beef boneless top sirloin steak, cut into bite-size strips
2
teaspoons finely chopped garlic
2
packages (3.5 ounces each) fresh shiitake mushrooms or Button mushrooms, sliced
6
cups Progresso™ beef flavored broth (from two 32-ounce cartons)
2
cups finely sliced bok choy
1
cup julienne strips (matchstick-size) carrots
1/2
teaspoon salt
1/2
teaspoon ground ginger
1/8
teaspoon pepper
2
medium green onions, chopped (2 tablespoons)
Preparation
Soak bundle of cellophane noodles in warm water in medium bowl 10 to 15 minutes or until softened; drain. Cut noodle bundle into thirds. Cover and set aside.
Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook beef, garlic and mushrooms in oil 5 to 6 minutes, stirring occasionally, just until beef is no longer pink.
Stir in remaining ingredients except noodles and onions. Heat to boiling; reduce heat to medium-low. Cover and cook 14 to 15 minutes, stirring occasionally, until beef is tender.
Stir in noodles. Cover and cook 2 to 3 minutes or until noodles are hot. Sprinkle with onions.
