Rice Noodles with Sesame-Ginger Flank Steak |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You'll love this combination of flank steak, crisp vegetables and rice noodles coated in a fragrant Chinese-style sauce. To save time, look for pre-sliced vegetables in the produce section of your supermarket. Ingredients:
1/3 cup rice vinegar |
3 tablespoons low-sodium soy sauce |
1 tablespoon hoisin sauce |
2 teaspoons cornstarch |
1 1/2 teaspoons sugar |
2 teaspoons grated peeled fresh ginger |
1/4 teaspoon salt |
3 garlic cloves, minced |
2 teaspoons dark sesame oil, divided |
1 (1-pound) flank steak, trimmed and cut into 1/4-inch strips |
1 1/2 cups shredded carrot |
1 1/2 cups sugar snap peas, trimmed |
1 cup (1/4-inch) slices red bell pepper strips |
1/2 cup fresh bean sprouts |
4 cups hot cooked rice noodles (about 8 ounces uncooked noodles) |
1/2 cup chopped green onions |
1 tablespoon sesame seeds, toasted |
Directions:
1. Combine the first 8 ingredients, stirring until sugar dissolves.
2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan. Add half of steak; sauté 4 minutes or until browned. Remove steak from pan. Repeat procedure with remaining oil and steak. Add vinegar mixture, carrot, peas, bell pepper, and sprouts to pan; cook 3 minutes, stirring frequently. Return steak to pan. Add noodles; cook 1 minute, stirring constantly. Sprinkle with onions and sesame seeds.
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