Stir-Fried Noodles with Beef & Vegetables

Stir-Fried Noodles with Beef & Vegetables
Photo by Scott Phillips

Ingredients

  • 1 cup matchstick-cut or grated carrot (1 large carrot)
  • 3 Tbs. soy sauce
  • 3 oz. bean threads (cellophane noodles) or thin rice noodles
  • 1-½ Tbs. rice vinegar
  • 1 Tbs. light brown sugar
  • 1 Tbs. toasted sesame seeds
  • ½ lb. flank steak
  • + 5 more ingredients
    • ¼ cup canola or peanut oil
    • 1-½ Tbs. Asian sesame oil
    • 1 small yellow onion, halved and thinly sliced crosswise into half circles
    • 1 small zucchini (about 6 oz.), halved and thinly sliced crosswise into half circles
    • Kosher salt

Bring a 3-qt. pot of water to a boil. Add the bean threads or rice noodles, remove from the heat, and let sit until just softened (they should still be plenty toothy), about 3 minutes. Drain in a colander and rinse well under cool, running water. Toss with 1 Tbs. of the canola or peanut oil, and ...

View full recipe at Fine Cooking

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