beef and mushroom stir-fry

prep time: 15 minutes
cook time: 7 minutes
ready in: 22 minutes

makes: 4 servings, 7½ oz. each


  • 8 oz. dry fine egg noodles
  • 1 (12 oz.) boneless beef top sirloin steak, trimmed
  • 2 garlic cloves, minced
  • 2 teaspoons less-sodium soy sauce
  • 1/2 cup low-sodium beef or vegetable broth
  • 1 teaspoon cornstarch
  • 1 pkg. (8 oz.) baby bella mushrooms
  • 2 teaspoons vegetable oil
  • Rice vinegar (optional)
  • Shredded carrot (optional)

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Prepare egg noodles according to package directions. Drain, set aside.
  2. While pasta is cooking, cut the steak across the grain into thin, wide strips. In a medium bowl combine steak, garlic and soy sauce; toss to coat. Let stand 10 minutes.
  3. Meanwhile, in small bowl combine broth and cornstarch; set aside. Wipe mushrooms with a damp paper towel to remove dirt. Cut mushrooms into quarters; set aside.
  4. In a large nonstick wok or skillet heat oil over medium-high heat until very hot. Add steak mixture; cook and stir 3 minutes or until lightly browned. Push steak to outer edge of wok.
  5. Add mushrooms; cook and stir 3 minutes or until mushrooms are tender. Add broth mixture; cook and stir 1–3 minutes or until thickened.
  6. Divide cooked egg noodles evenly into 4 bowls, top with stir fry. If desired, drizzle with rice vinegar to taste and top with shredded carrot. Serve warm.

per serving: 390 calories, 11g fat, 3.5g saturated fat, 115mg cholesterol, 160mg sodium, 44g carbohydrate, 2g fiber, 3g sugars, 29g protein