Stir-Fried Beef and Rice Noodles

By mz0926

Cook's Country
Chicken broth, soy sauce, and rice vinegar make a quick and tasty stir-fry sauce.

Ingredients

• 1/2 cup low-sodium chicken broth
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 8 ounces (1/4-inch-wide) rice noodles
• 3 tablespoons vegetable oil
• 1 1/2 pounds beef flap meat, 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 teaspoons Asian chili-garlic sauce
• 1/2 teaspoon five-spice powder

Preparation

Step 1

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 teaspoons oil.


2. Heat 2 teaspoons oil in 12-inch nonstick 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 teaspoons oil and remaining steak.


3. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add bell peppers 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. Serve.