Servings: 4, 1 serving = 2 cups
WW PointsPlus: 7
12 ounces top sirloin steak, sliced very thin, across the grain
1 tablespoon white wine vinegar
1 teaspoon plus 2 teaspoons fresh grated ginger
2 (14-ounce) cans, or 4 cups, reduced-sodium beef broth
1 cup water
2 tablespoons reduced-sodium soy sauce
1 teaspoon minced garlic
Dash of hot pepper flakes
2 teaspoons granulated sugar
4 1/2 ounces fresh fettuccine
1 cup shredded carrots
1/4 cup chopped green onions
1 1/2 cups bean sprouts
4 tablespoons fresh, chopped cilantro
1/4 cup fresh chopped mint or basil (optional)
1. Place the sliced meat into a bowl or resealable bag. Sprinkle with the rice wine vinegar and add 1 teaspoon of the ginger. Toss and set aside.
2. Add the remaining ginger, broth, water, soy sauce, garlic, pepper flakes, and sugar to a large pot. Bring to a boil and let simmer 5 minutes.
3. While cooking, shred the carrots (if not prepackaged), and chop the green onions and herbs. After 5 minutes, add the noodles, carrots, and green onions. Cook for 3 minutes. Stir in the beef, bean sprouts, and half of the cilantro. Cook for 1 to 2 minutes, or until beef is no longer pink.
4. Remove from heat. Using tongs, portion the noodles, beef, and vegetables into four bowls. Then ladle the hot broth over the noodle mixture into bowls. Top with the remaining cilantro and fresh mint or basil if desired.
