Stir-Fried Rice Noodles with Beef and Spinach

Ingredients

• 6 ounce baby spinach washed
• 1 tablespoon canola oil 
• 1 tablespoon sesame oil dark
• 2 teaspoons ginger fresh grated peeled
• 2  garlic cloves finely minced
• 1 cup green onions thinly sliced
• 1 tablespoon juice of lime fresh
• 3 tablespoons lower-sodium soy sauce 
• 6 ounces wide rice sticks uncooked (rice-flour noodles)
• 2 tablespoons rice vinegar 
• 0.3 teaspoon salt 
• 2 teaspoons sesame seed toasted
• 2 cups shiitake mushroom caps sliced
• 2 teaspoons sriracha hot ( chile sauce)
• 0.7 pound beef top sirloin steaks cut into thin strips

Equipment

• bowl
• frying pan
• whisk
• wok

Directions

1. Cook noodles according to package directions, omitting salt and fat.
2. Drain and rinse under cold water; drain.
3. Heat a large skillet or wok over high heat.
4. Add canola oil to pan; swirl to coat.
5. Add onions and steak; stir-fry 1 minute.
6. Add mushrooms and garlic; stir-fry 1 minute.
7. Add spinach; stir-fry 1 minute or until greens wilt.
8. Combine rice vinegar and the next 4 ingredients (through Sriracha) in a small bowl, stirring with a whisk.
9. Add vinegar mixture to steak mixture; cook 30 seconds, stirring constantly. Stir in noodles, sesame oil, and salt; cook for 1 minute or until noodles are thoroughly heated, tossing to combine.
10. Sprinkle with sesame seeds.