Asian Flank Steak Stir-Fry Recipe

Asian Flank Steak Stir-Fry Recipe

  • 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
  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.
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