Asian Flank Steak Stir-Fry |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Ingredients:
4 ounce(s) uncooked thin rice noodles |
2 teaspoon(s) cornstarch |
3 tablespoon(s) soy sauce |
2 tablespoon(s) rice vinegar |
2 tablespoon(s) hoisin sauce |
1 teaspoon(s) minced gingerroot |
1 teaspoon(s) minced garlic |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
1 16-ounce package(s) frozen stir-fry vegetable blend |
1 1/2 cup(s) shredded carrots |
2 teaspoon(s) sesame oil, divided |
1 beef flank steak (1-1/2 pounds), cut into thin strips |
2 teaspoon(s) sesame seeds, toasted |
Directions:
1. • 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.
2. • 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.
3. • 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.
|
|