Asian Flank Steak Stir-Fry

SUBMITTED BY: Taste of Home Test Kitchen

"Rice noodles can be found in the Asian section of your grocery store. Angel hair pasta is a good substitution."

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PREP TIME	10 Min
COOK TIME	15 Min
READY IN	25 Min

SERVINGS

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Servings
USMETRIC

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

DIRECTIONS

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.
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.
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.

FOOTNOTE

Nutritional Analysis: 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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REVIEWS

Reviewed on Aug. 11, 2007 by RAKELHJ

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

RAKELHJ
Aug. 11, 2007

I made this recipe last night for dinner because I was looking for some healthier asian recipes. If I make this again, I will probably make more of the sauce and maybe use less meat and more fresh veggies. I couldn't find flank steak at the store, so I just used the stir fry package with meat already cut into thin strips -- this helped save a lot of time too. All I had to cut up were the fresh garlic and ginger. A word of caution to all those thinking about making this recipe -- you will need a wok or a HUGE frying pan, because once you get to the end where everything needs to be mixed together, I was practically overflowing. Here's a little alternative than to mixing everything together. Using a seperate frying pan, put some oil, and fry the noodles after they have been drained. Keep stirring otherwise they may stick to the bottom. Add a little bit of your sauce (or just use soy sauce or terryaki sauce) to brown the noodles, then. After a minute or two, before the noodles start sticking to the bottom of the pan too much, remove them and put them in a large bowl. Then proceed with the last step by mixing the beef and veggies together, and then put those in the bowl as well and mix them together there.

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I made this recipe last night for dinner because I was looking for some healthier asian... MORE