Ingredients
- 1/2 cup low sodium chicken broth
- 1/4 cup soy sauce
- 2 Tbsp rice vinegar
- 8 ounces rice noodles
- 3 Tbsp vegetable oil
- 1 1/2 lb flat iron steak, cut into 2 inch wide strips with grain, then cut against grain into 1/8 inch thick slices
- 2 red bell peppers, stemmed, seeded, and cut into 1/4 inch wide strips
- 3 shallots, sliced thin
- 1 1/2 tsp Asian chili-garlic sauce
- 1/2 tsp five spice powder
Preparation
Step 1
Whisk broth, soy sauce, and vinegar together in bowl; set aside. Bring 6 cups water to boil in large pot. Place noodles in large bowl. Pour boiling water over noodles and stir to separate noodles. Soak until noodles are almost tender, about 8 minutes, stirring once halfway through soaking. Drain and rinse with cold water. Drain well and toss with 2 tsp oil.
Heat 2 tsp oil in 12 inch non stick skillet over medium high heat until just smoking. Cook half of steak until browned on both sides, about 2 minutes per side. Transfer to plate and repeat with 2 tsp oil and remaining steak.
Heat remaining 1 Tbsp oil in now empty skillet over medium high heat until shimmering. Add bell pepper and shallots and cook until just softened, about 2 minutes. Add chili garlic sauce and five spice powder and cook until fragrant, about 1 minute. Add broth mixture, steak, and noodles and toss to combine. Cook until noodles are heated through, about 2 minutes then serve.