Asian Flank Steak Stir-Fry |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Rice noodles can be found in the Asian section of your grocery store. Angel hair pasta is a good substitution. Ingredients:
4 ounces uncooked thin 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 beef flank steak (1-1/2 pounds), cut into thin strips |
2 teaspoons 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. Yield: 6 servings.
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