Spicy Hoisin Beef w/ Ginger-Soy Noodles

By á-47

Ingredients

• For the noodles:
• 2 9-oz. pkgs fresh egg noodles (sold alongside produce and tofu)
• 2 tea. sesame oil
• 2 tea. mincedfresh ginger
• 1 red bell pepper, sliced into thin, 2" long strips
• 3 green onions, thinly sliced diagonally
• 3 Tbsp. soy sauce
• .
• For the beef:
• 3 Tbsp. cornstarch
• 1/4 tea. Five-Spice powder
• 1 lb. flank steak, cut into 1/4" strips across the grain
• 1/4 cup vegetable oil
• 1/4 cup hoisin saluce
• 2 Tbsp. chili-garlic paste
• 2 Tbsp. rice wine vinegar
• Sesame seeds, to garnish

Preparation

Step 1

Noodles: bring a large saucepan of salted water to a boil. Add the noodles and cook according to package directions. Drain and set aside.

Return the saucepan to the stove. Add the sesame oil and heat over medium-high. Add the ginger, bell pepper and green onions. Saute for 1 minute, then add the noodles and soy sauce and toss well. Cover and set aside.

Beef: in a shallow bowl stir together the cornstarch and five-spice powder. Toss the steak strips into the mixture until thoroughly coated.

In a deep skillet over high, heat the oil. Saute the steak strips until crispy, browned and cooked through, turning occasionally, about 3 minutes. Drain off any excess oil. Stir in the hoisin, chili-garlic paste and rice wine vinegar.

Serve the beef over the noodles. Sprinkle with sesame seeds.