Ginger Beef Noodle Stir-Fry

Ginger Beef Noodle Stir-Fry

I kind of combined two recipes I found for stir fry and came up with my own concoction. I made it with beef – though think it would be even better with tofu. Really yummy.

Ingredients
8 ounces beef strips, chicken pieces or tofu
3/4 - 1 cup low sodium vegetable broth
3 tablespoons reduced-sodium soy sauce
2 1/2 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon grated fresh ginger
2 cloves garlic, minced
2 teaspoons chili oil or cooking oil with 1/8-1/4 tsp ground red pepper mixed in
Mixed vegetables cut into bite size pieces - asparagus spears, mushrooms, broccoli, green onions, spinach, carrots, water chestnuts, red/yellow peppers, etc.
1 tablespoon sesame seeds
2 cups hot cooked rice or noodles (ramen, rice, etc)

Directions
1. For the sauce, in a small bowl stir together the vegetable broth, soy sauce, cornstarch, sugar, and ginger; set aside.

2. Preheat wok or large skillet to medium-high heat. Carefully add the oil to wok or skillet. Add vegetables. Stir-fry for 3 to 4 minutes or until vegetables are crisp-tender. Remove from wok or skillet.

3. Add beef/chicken/tofu & garlic; stir-fry for 2 to 3 minutes or until desired doneness. Stir sauce; add to the wok or skillet. Cook and stir until thickened and bubbly.

4. Return vegetables to wok or skillet. Add sesame seeds. Stir all ingredients together to coat with sauce; heat through. Serve immediately with hot cooked rice or noodles.

Makes 4 servings.