Asian flank steak stir-fry

Dinner tonight, January 6, 2015
Dinner tonight, July 27, 2013
Okay dish, really easy to make, okay for an everyday dinner
6 Servings

  • 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
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 (14 ounce) package frozen stir fry vegetable blend
  • 1 ½ cups shredded carrots
  • 2 teaspoons sesame oil, divided
  • 1 ½ lbs. beef flank steak, cut into thin strips
  • 2 teaspoons sesame seeds, toasted

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.

Nutritional notes:
1-1/3 cups equals 294 calories,
11 g fat (4 g saturated fat),
48 mg cholesterol,
757 mg sodium,
25 g carbohydrate,
4 g fiber,
23 g protein.

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