Ingredients
8
oz. (5 cups) uncooked extra-wide egg noodles
1
tablespoon soy sauce
2
garlic cloves, minced
1
lb. boneless beef top sirloin steak, cut into thin bite-sized strips
1
tablespoon oil
1
cup beef broth
1
tablespoon cornstarch
3
tablespoons oyster sauce
1
teaspoon grated gingerroot
1
(6-oz.) pkg. prewashed fresh baby spinach (about 7 cups)
Preparation
Cook noodles as directed on package. Drain.
Meanwhile, in medium bowl, combine soy sauce, garlic and beef strips; toss to coat. Heat oil in wok or 12-inch skillet over medium-high heat until hot. Add beef mixture; cook and stir 5 to 6 minutes or until beef is no longer pink in center.
In medium bowl, mix broth, cornstarch, oyster sauce and gingerroot until smooth. Add to wok; cook and stir 2 to 3 minutes or until sauce has thickened. Gently fold spinach into beef mixture; cook and stir 2 to 3 minutes or until spinach is slightly wilted.
In large serving bowl, combine cooked noodles and beef mixture; toss gently to coat.
