1. Remove fat from beef. Cut beef into thin strips. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil 3 to 5 minutes, stirring occasionally, until brown. Remove beef from skillet; keep warm.
2. In same skillet, heat water to boiling. Break up noodles from soup mix into water; stir until slightly softened. Stir in vegetables.
3. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in contents of seasoning packet from soup mix, stir-fry sauce and beef. Cook 3 to 5 minutes, stirring frequently, until hot.
1 Serving: Calories 260 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2g, Trans Fat ncg); Cholesterol 50mg; Sodium 1080mg; Total Carbohydrate 19g (Dietary Fiber 4g, Sugars ncg); Protein 25g Percent Daily Value*: Vitamin A 14%; Vitamin C 30%; Calcium 4%; Iron 20% Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 Lean Meat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
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|Serving Size: 1 Serving (196g)|
|Recipe Makes: 4|
|Calories from Fat: 183 (53%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 53.3mg||16 %|
|Sodium 307.2mg||11 %|
|Potassium 383.3mg||10 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 13.4g|
|Protein 25g||36 %|
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Calories per serving: 344
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