BEEF VEGETABLE STIR-FRY

By jarren

Ingredients

• 2 tbsp rice vinegar
• 2 tbsp sou sauce
• 1/4 tsp freshly ground pepper
• 1 lb sirloin steak, thinly sliced
• 4 oz vermicelli rice noodles
• Boiling water
• 2 tbsp canola oil
• 2 cups sliced mushrooms
• 2 cups sliced asparagus
• 1/2 cup julienned carrot
• 1/2 cup beef broth
• 1/2 cup sliced green onions
• 2 tbsp hoisin sauce
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1/2 tbsp sesame oil

Details

Servings 4

Preparation

Step 1

To prepare marinate, combine vinegar, 2 tbsp soy sauce and pepper in a heavy ziplock plastic bag. Add steak and squeeze bag to coat steak with marinade; seal bag. Let stand for 30 minutes.

Meanwhile, place noodles in a bowl. Pour boiling water over noodles to cover. Let stand until noodles are tender, about 8 minutes. Drain noodles; set aside.

Remove steak from marinate; discard marinade. Heat oil in wok over medium-high heat. Add steak and cook, stirring, until browned. Transfer steak to a plate; set aside.

Reduce heat to medium. Add mushrooms and cook, stirring, until mushrooms are lightly browned and liquid is evaporated, about 5 minutes. Add asparagus, carrot and beef broth; stir to combine. Cook, covered, for 3 minutes or until asparagus is tender crisp. Uncover and return beef and any accumulated juices to pan.

Add green onions and stir to combine. Stir in hoisin sauce, oyster sauce and 1 tbsp soy sauce. Serve immediately over noodles.