Asian Flank Steak Stir-Fry
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Rice noodles can be found in the Asian section of your grocery store. Angel hair pasta is a good substitution.
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Stir-Fry
TIME: Prep/Total Time: 25 min.
Ingredients:
- 4 ounces uncooked Asian rice noodles
- 2 teaspoons cornstarch
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 teaspoon minced gingerroot
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (16 ounces) frozen stir-fry vegetable blend
- 1-1/2 cups shredded carrots
- 2 teaspoons sesame oil, divided
- 1-1/2 pounds beef flank steak, cut into thin strips
- 2 teaspoons sesame seeds, toasted
Directions:
In a large bowl, soak noodles in boiling water for 10 minutes. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt and pepper until blended; set aside.
In a large skillet or wok, stir-fry the vegetable blend and carrots in 1 teaspoon oil for 2-3 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry beef in remaining oil for 3-4 minutes or until no longer pink.
Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain noodles. Stir noodles and vegetables into beef mixture; heat through. Sprinkle with sesame seeds. Yield: 6 servings.