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Asian Flank Steak Stir-Fry

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."

Rate/Review | Read Reviews (19)

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

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.

Footnotes

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.