Rice Noodles with Sesame-Ginger Flank Steak

Rice Noodles with Sesame-Ginger Flank Steak
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (1-pound) flank steak, trimmed and cut into 1/4-inch strips
  • 2 teaspoons grated peeled fresh ginger
  • 1 tablespoon sesame seeds, toasted
  • ¼ teaspoon salt
  • 1 cup (1/4-inch) slices red bell pepper strips
  • 3 tablespoons low-sodium soy sauce
  • 1 ½ cups sugar snap peas, trimmed
  • + 27 more ingredients
    • 2 teaspoons dark sesame oil, divided
    • 1 ½ cups shredded carrot
    • 4 cups hot cooked rice noodles (about 8 ounces uncooked noodles)
    • 2 teaspoons cornstarch
    • 3 garlic cloves, minced
    • 1/3 cup rice vinegar
    • ¼ teaspoon salt
    • 1 ½ teaspoons sugar
    • 1 tablespoon hoisin sauce
    • ½ cup fresh bean sprouts
    • ½ cup chopped green onions
    • 2 teaspoons cornstarch
    • 1 tablespoon hoisin sauce
    • 1 cup (1/4-inch) slices red bell pepper strips
    • 2 teaspoons dark sesame oil, divided
    • ½ cup chopped green onions
    • 1 ½ cups shredded carrot
    • 1 tablespoon sesame seeds, toasted
    • 1 ½ cups sugar snap peas, trimmed
    • 1 ½ teaspoons sugar
    • 3 garlic cloves, minced
    • 3 tablespoons low-sodium soy sauce
    • ½ cup fresh bean sprouts
    • 1 (1-pound) flank steak, trimmed and cut into 1/4-inch strips
    • 2 teaspoons grated peeled fresh ginger
    • 4 cups hot cooked rice noodles (about 8 ounces uncooked noodles)
    • 1/3 cup rice vinegar

Combine the first 8 ingredients, stirring until sugar dissolves. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan. Add half of steak; sauté 4 minutes or until browned. Remove steak from pan. Repeat procedure with remaining oil and steak. Add vinegar mixture, carrot, ...

View full recipe at My Recipes

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