Asian Flank Steak Stir-Fry

Added On: Wednesday, August 15, 2007 | In Stir-Fries Recipes

Rated by 1 users

Cooking time: 25 minutes
Servings: 1 day
Cuisine: None
Type: -
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Ingredients

4 ounces uncooked Asian rice noodles 2 teaspoons cornstarch 3 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 tablespoons hoisin sauce 1 teaspoon minced gingerroot 1 teaspoon minced garlic 1/4 teaspoon salt 1/4 teaspoon pepper 1 (14 ounce) package 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

Procedure

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.