Oriental Beef with Rice Noodles

¾ pound lean beef boneless round steak
2 tablespoons sake (rice wine),

sherry or reduced-sodium chichen broth
1 talesppon finely chopped gingerroot
2 teaspoons vegetable oil
½ teaspoon salt
1 clove garlic, crushed
1 packaged (8 ounces) rice stick noodles
1 teaspoon vegetable oil
2 cups thinly sliced bok choy with leaves (about 3 large stalks)
½ cup sliced green onions
1 can (15 ounces) straw mushrooms, drained
2 tablespoons sake (rice wine), sherry or reduce-sodium chicken broth

Trim fat from beef steak if necessary. Cut beef diagonally into ¼-inc strips. Mix beef, 2 tablesppons sake, the gingerroot, 2 teaspoon oil, the salt and garlic in medium glass or plastic bowl. Cover with hot water. Let stand 10 minutes; drain well. Chop coarsely.

Heat 1 teaspoon oil in 10-inch skilltet or work over medium-high heat until hot. Add beef mixture; stir-fry about 5 minutes or until beef is done. Add rice stick noodles, bok choy, onions and mushrooms; stir-fy about 4 minutes or until bok choy is crisp-tender. Sprinkle with 2 tablespoon sake. 4 Servings.
Source: “Eating Quick and Healthy” Betty Crocker