Difficulty: Easy - for beginners
Serves: 6 servings
â€¢4 ounces uncooked thin rice noodles
â€¢2 teaspoons cornstarch
â€¢3 tablespoons soy sauce
â€¢2 tablespoons rice vinegar
â€¢2 tablespoons hoisin sauce
â€¢1 teaspoon minced gingerroot
â€¢1 teaspoon minced garlic
â€¢1/4 teaspoon salt
â€¢1/4 teaspoon pepper
â€¢1 package (16 ounces) frozen stir-fry vegetable blend
â€¢1-1/2 cups shredded carrots
â€¢2 teaspoons sesame oil, divided
â€¢1 beef flank steak (1-1/2 pounds), cut into thin strips
â€¢2 teaspoons sesame seeds, toasted
â€¢In a large bowl, soak noodles in boiling water for 10 minutes. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt and pepper until blended; set aside.
â€¢ In a large skillet or wok, stir-fry the vegetable blend and carrots in 1 teaspoon oil for 2-3 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry beef in remaining oil for 3-4 minutes or until no longer pink.
â€¢ Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain noodles. Stir noodles and vegetables into beef mixture; heat through. Sprinkle with sesame seeds. Yield: 6 servings.