Beef with Rice Noodles and Vegetables

Preparation

1. Step 1

   In a Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Cook the steak for 2 minutes, or until brown, stirring occasionally.

   Step 2

   Stir in the mushrooms, carrot, and garlic. Cook for 1 minute, stirring occasionally.

   Step 3

   Stir in the broth, asparagus, soy sauce, and chili oil. Increase the heat to high and bring to a boil, 1 to 2 minutes.

   Step 4

   Stir in the spinach, rice noodles, and sesame oil. Reduce the heat to low. Cook, covered, for 5 minutes, or until the noodles are tender. Using tongs, transfer the noodles to soup bowls. Ladle the broth and vegetables on top. Serve with the lime wedges to squeeze over the mixture.

2. nutrition information

   Step 5

   (Per Serving)

   Step 6

   Calories: 174

   Step 7

   Total Fat: 4.5g

   Step 8

   Saturated: 1.5g

   Step 9

   Trans: 0.0g

   Step 10

   Polyunsaturated: 0.5g

   Step 11

   Monounsaturated: 2.0g

   Step 12

   Cholesterol: 40mg

   Step 13

   Sodium: 182mg

   Step 14

   Carbohydrates: 12g

   Step 15

   Fiber: 2g

   Step 16

   Sugars: 2g

   Step 17

   Protein: 21g

   Step 18

   Dietary Exchanges

   Step 19

   1/2 Starch

   Step 20

   1 Vegetable

   Step 21

   2 1/2 Lean Meat