* 1 c. (4-oz./125 g) dry no-yolk egg noodles (250 mL) * 1/4 c. canola mayonnaise (60 mL) * 1/4 c. dry sherry (or 1/4 c. water and 1-2 tsp balsamic vinegar) (60 mL) * 2 tsp. beef boullion granules (10 mL) * 1 tsp. Worcestershire sauce (5 mL) * 1/2 tsp. coarsely ground black pepper, or to taste (2 mL) * 3 tsp. canola oil, divided (15 mL) * 3/4 lb. boneless beef sirloin steak, very thinly sliced (350 g) * 1 c. thinly sliced onions (250 mL) * 1 pkg. (8 oz./250 g) sliced mushrooms
What to do:
1. Cook pasta according to pkg. directions, omitting any salt or fat. 2. Meanwhile, whisk together canola mayonnaise, sherry, bouillon, Worcestershire sauce, and black pepper in a medium bowl. Set aside. 3. Heat 1 tsp. (5 mL) canola oil in a large nonstick skillet over medium-high heat. Tilt skillet to coat bottom lightly. Cook beef 3 min. and set aside on a separate plate. Heat 1 tsp. (5 mL) canola oil, add onions, and cook 5 min. or until just beginning to richly brown, stirring frequently. Scrape onions to one side of the skillet, add remaining 1 tsp. (5 mL) canola oil, and add mushrooms. Cook 4 min. or until mushrooms begin to brown on the edges, stirring frequently. Add beef and any accumulated juices. Cook 30 sec. or until most of the liquid has evaporated. 4. Remove from heat and stir in canola mayonnaise mixture until well blended. Serve over drained noodles. Sprinkle with additional black pepper, if desired.
Serving size 3/4 c. beef mixture + 1/2 cup noodles
Recipes courtesy of "The Heart-Smart Diabetes Kitchen: Fresh, Fast Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo, copyright 2009. Photo by Taran Z.@2009 from "The Heart-Smart Diabetes Kitchen."