Name: Asian Flank Steak Stir-Fry
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 4 ounces uncooked thin rice noodles -; 2 teaspoons cornstarch -; 3 tablespoons soy sauce -; 2 tablespoons rice vinegar -; 2 tablespoons hoisin sauce -; 1 teaspoon minced gingerroot -; 1 teaspoon minced garlic -; 1/4 teaspoon salt -; 1/4 teaspoon pepper -; 1 package (16 ounces) frozen stir-fry vegetable blend -; 1-1/2 cups shredded carrots -; 2 teaspoons sesame oil, divided -; 1 beef flank steak (1-1/2 pounds), cut into thin strips -; 2 teaspoons sesame seeds, toasted -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Asian Flank Steak Stir-Fry

1. 4 ounces uncooked thin rice noodles -

2. 2 teaspoons cornstarch -

3. 3 tablespoons soy sauce -

4. 2 tablespoons rice vinegar -

5. 2 tablespoons hoisin sauce -

6. 1 teaspoon minced gingerroot -

7. 1 teaspoon minced garlic -

8. 1/4 teaspoon salt -

9. 1/4 teaspoon pepper -

10. 1 package (16 ounces) frozen stir-fry vegetable blend -

11. 1-1/2 cups shredded carrots -

12. 2 teaspoons sesame oil, divided -

13. 1 beef flank steak (1-1/2 pounds), cut into thin strips -

14. 2 teaspoons sesame seeds, toasted -

How to cook deliciously - Asian Flank Steak Stir-Fry

1. Stage

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. Stage

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. Stage

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.