Ingredients

The following ingredients have 4 Servings
  • 8 oz uncooked vermicelli noodles, broken in half
  • 2 tablespoons vegetable oil
  • 1 boneless beef sirloin steak, 3/4 to 1 inch thick (8 oz), cut in 1-inch cubes
  • 3 tablespoons soy sauce
  • 2 teaspoons chili garlic sauce
  • 4 cups coarsely chopped Swiss chard, from 1 bunch with ribs removed
  • 6 green onions, thinly sliced on the bias, greens and whites separated
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained

Instruction

  • In 4-quart saucepan, heat 2 quarts water to boiling. Add noodles; cook 6 to 9 minutes or until tender.
  • In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add steak in an even layer; cook 3 to 4 minutes, turning frequently, until beef is cooked to desired doneness, 145°F for medium-rare. Transfer to small bowl, and stir in soy sauce and chili garlic sauce; cover with foil.
  • Add remaining 1 tablespoon oil to skillet; add chard and green onion whites. Cook 1 to 2 minutes, stirring constantly, until wilted. Add tomatoes; cook 2 to 3 minutes longer or until tomatoes break down and mixture becomes saucy.
  • Return beef mixture to skillet; cook 15 to 30 seconds or until coated. Add cooked noodles, and toss to coat. Top with green onion greens.