Ingredients for Asian Flank Steak Stir Fry
- 8 ounces rice noodles
- 2 tablespoons cornstarch
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon grated gingerroot
- 2 cloves minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup mixed vegetables
- 1/2 cup sliced carrots
- 2 teaspoons sesame oil
- 1 pound beef flank steak
- 1 tablespoon sesame seeds
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How to Make Asian Flank Steak Stir Fry
- Boil water in a pot. Once boiling add 8oz rice noodles (or 8oz angel hair pasta) and soak for 10 minutes.
- While noodles soak, whisk together in a small bowl: 2 tablespoons cornstarch, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons hoisin sauce, 1 tablespoon grated ginger, 2 cloves minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Set aside the sauce mixture.
- Heat 1 teaspoon of oil in a large skillet or wok over medium-high heat. Add 1 cup of mixed vegetables (broccoli, bell peppers, snap peas etc.) and 1/2 cup sliced carrots. Stir-fry for 2-3 minutes until crisp-tender.
- Remove vegetables from the pan and set aside.
- Add 1 teaspoon of oil to the same pan. Add 1 lb flank steak, thinly sliced against the grain. Stir-fry for 3-4 minutes, until no longer pink.
- Pour the soy sauce mixture into the pan with the beef.
- Bring the mixture to a boil.
- Reduce heat and simmer for 1-2 minutes, or until the sauce has thickened.
- Drain the noodles thoroughly.
- Add the drained noodles and the reserved vegetables to the pan with the beef and sauce.
- Toss everything together until heated through.
- Garnish with 1 tablespoon sesame seeds before serving.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
19g
Fat
14g
Carbs
9g
