Rice Noodles with Sesame-Ginger Flank Steak

By Fred

You'll love this combination of flank steak, crisp vegetables and rice noodles coated in a fragrant Chinese-style sauce

Ingredients

• 1/3 cup rice vinegar
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon hoisin sauce
• 2 teaspoons cornstarch
• 1 1/2 teaspoons sugar
• 2 teaspoons grated peeled fresh ginger
• 1/4 teaspoon salt
• 3 garlic cloves, minced
• 2 teaspoons dark sesame oil, divided
• 1 (1-pound) flank steak, trimmed and cut into 1/4-inch strips
• 1 1/2 cups shredded carrot
• 1 1/2 cups sugar snap peas, trimmed
• 1 cup (1/4-inch) slices red bell pepper strips
• 1/2 cup fresh bean sprouts
• 4 cups hot cooked rice noodles (about 8 ounces uncooked noodles)
• 1/2 cup chopped green onions
• 1 tablespoon sesame seeds, toasted

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

Combine the first 8 ingredients, stirring until sugar dissolves.Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan. Add half of steak; sauté 4 minutes or until browned. Remove steak from pan. Repeat procedure with remaining oil and steak. Add vinegar mixture, carrot, peas, bell pepper, and sprouts to pan; cook 3 minutes, stirring frequently. Return steak to pan. Add noodles; cook 1 minute, stirring constantly. Sprinkle with onions and sesame seeds.