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Asian Flank Steak Stir-Fry

 Asian Flank Steak Stir-Fry
Rice noodles can be found in the Asian section of your grocery store. Angel hair pasta is a good substitution.
6 ServingsPrep/Total Time: 25 min.


  • 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


  • 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

2 of 2

Asian Flank Steak Stir-Fry (continued)

Directions (continued)

  • for 1-2 minutes or until thickened. Drain noodles. Stir noodles and
  • vegetables into beef mixture; heat through. Sprinkle with sesame
  • seeds. Yield: 6 servings.
Nutritional Facts: 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.