Recipe Ginger Beef and Broccoli Stir-Fry

Recipe Ginger Beef and Broccoli Stir-Fry

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 5

1/2 cup Kitchen Basics Unsalted Beef Stock
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1 teaspoon McCormick Garlic Powder
1 teaspoon McCormick Ground Ginger
1/2 teaspoon McCormick Crushed Red Pepper
1 pound flank steak, thinly sliced
1/2 package (from 14-ounce box) Simply Asia Lo Mein Noodles
3 tablespoons vegetable oil, divided
1 1/2 cups broccoli florets
1 cup thinly sliced onion
1 tablespoon cornstarch

1. In medium bowl, mix stock, soy sauce, honey, garlic powder, ginger and red pepper until well blended.
2. Reserve 1/3 cup of marinade. Place sliced flank steak and remaining marinade in large, re-sealable plastic bag; turn to coat well. Refrigerate 30 minutes.
3. Cook noodles according to package directions. Drain. Spread noodles on sheet pan. Set aside.
4. In large skillet on high heat, heat 2 tablespoons oil. Remove beef from marinade. Discard remaining marinade in bag. Add beef to skillet; stir-fry 3 minutes, or until beef is no longer pink. Using tongs, remove beef from skillet. Add remaining oil, broccoli and onion; stir-fry 3-5 minutes, or until tender-crisp.
5. In small bowl, mix reserved marinade and cornstarch until smooth. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute. Return beef and noodles to skillet. Cook and stir until heated through.

Tip: Place raw flank steak in freezer 30 minutes to make it easier to slice.

Nutrition information per serving: 395 calories, 15 g total fat, 4 g saturated fat, 58 mg cholesterol, 577 mg sodium, 38 g carbohydrates, 2 g fiber, 27 g protein.

Recipe Pot Sticker Noodle Stir-Fry

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 5

1/3 package (from 14-ounce box) Simply Asia Udon Noodles
1 tablespoon oil
1 tablespoon minced fresh ginger
1 pound ground pork
1/2 cup Kitchen Basics Unsalted Chicken Stock
2 tablespoons reduced-sodium soy sauce
1 teaspoon McCormick Garlic Powder
1/8 teaspoon McCormick Crushed Red Pepper
1 cup shredded green cabbage
2 tablespoons finely chopped green onion

1. Cook noodles as directed on package. Drain. Set aside.
2. In large saucepan over medium heat, heat oil. Add ginger; cook and stir 30 seconds-1 minute, or until fragrant. Add ground pork; cook and stir until no longer pink. Drain fat.
3. Stir in stock, soy sauce, garlic powder and red pepper. Bring to gentle boil. Add noodles and cabbage; cook and stir 5 minutes, or until heated through. Remove from heat. Sprinkle with green onion.

Nutrition information per serving: 321 calories, 17 g total fat, 6 g saturated fat, 61 mg cholesterol, 480 mg sodium, 22 g carbohydrates, 1 g fiber, 20 g prot