Taste of Home
Asian Flank Steak Stir-Fry
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.
Rice noodles can be found in the Asian section of your grocery store. Angel hair pasta is a good substitution.
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
Directions
-
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.
Nutrition Facts
1-1/4 cups: 294 calories, 11g fat (4g saturated fat), 48mg cholesterol, 757mg sodium, 25g carbohydrate (3g sugars, 4g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.
© 2024 RDA Enthusiast Brands, LLC