Asian Flank Steak Stir-Fry
Total Time
Prep/Total Time: 25 min.
Makes
6 servings
Rice noodles can be found in the Asian section of your grocery store. Angel hair pasta is a good substitution.
Asian Flank Steak Stir-Fry Recipe photo by Taste of Home
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
Reviews
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Our family of 5 really enjoyed this meal. Very delicious flavors. My kids are ages 10, 8 and 5 and they all enjoyed it. My husband inhaled what was left of it when he got home from work. It was easy to make, super tasty, and light. Thanks so much for this great recipe!
Excellent! My kids loved it. I made the recipe as directed except I substituted ginger for the gingerroot. And I didn't have frozen stir-fry veggies. I used fresh brocoli florets and briefly steamed then in a little bit of water in the wok. The Next time I would double the sauce recipe, though.
Apparently I used the wrong noodles (rice noodles in a can?) because they were mushy after 10min of soaking. I liked the overall taste . . . I'll just used cooked rice on the side next time instead of the noodles.