Asian Flank Steak Stir-Fry

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Difficulty: Easy - for beginners
Serves: 6 servings

Preparation time:
Cooking time:


•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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