• 1/4 lb. ramen noodles, flavor packet discarded
• 3 Tbs. soy sauce
• 1 Tbs. cornstarch
• 1 tsp. sugar
• 1 lb. boneless sirloin steak, thinly sliced across the grain
• 1 tsp. vegetable oil
• 1 tsp. Asian sesame oil
• 2 tsp. fresh ginger, minced
• 1 clove garlic, crushed
• 1 cup scallions, chopped
• 1/4 lb. mushrooms, chopped
• 3/4 lb. frozen chopped spinach, thawed and drained, or fresh, chopped

Cook ramen noodles in a large pot of boiling salted water 3-4 minutes or until al dente. Drain thoroughly. Set aside and keep warm. Combine next 3 ingredients in a jar with a tight-fitting lid. Shake vigorously. Place sliced beef in a mixing bowl. Pour soy sauce mixture over beef and toss to coat. Heat vegetable and sesame oil in a wok or heavy nonstick skillet over high heat. Stir-fry ginger and garlic about 45 seconds. Add beef and marinade and stir-fry about 2 minutes or until beef begins to brown. Add scallions and mushrooms and stir-fry about 2 minutes or until scallions are softened. Add spinach and stir-fry another 45 seconds. Season with salt and pepper to taste. Serve over noodles with additional soy sauce if desired.

Per serving: calories 328, fat 12.0g, 33% calories from fat, cholesterol 106mg, protein 39.7g, carbohydrates 15.8g, fiber 4.8g, sugar 2.6g, sodium 1007mg, diet points 7.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.6, Fruit: 0.0, Bread: 0.4, Lean meat: 0.0, Fat: 1.7, Sugar: 0.1, Very lean meat protein: 4.5

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The recommended wines are: Zinfandel, Burgundy, or Chardonnay.