Asian Flank Steak Stir-Fry

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Preparation time: 25
Cooking time:

Difficulty: Easy - for beginners
Serves: 6 servings


•4 ounces uncooked thin rice noodles
•2 teaspoons cornstarch
•3 tablespoons soy sauce
•2 tablespoons rice vinegar
•2 tablespoons hoisin sauce
•1 teaspoon minced gingerroot
•1 teaspoon minced garlic
•1/4 teaspoon salt
•1/4 teaspoon pepper
•1 package (16 ounces) frozen stir-fry vegetable blend
•1-1/2 cups shredded carrots
•2 teaspoons sesame oil, divided
•1 beef flank steak (1-1/2 pounds), cut into thin strips
•2 teaspoons sesame seeds, toasted


•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.
• 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.
• 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.


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