Ingredients
Scale
- 8 ounces egg noodles or rice noodles
- 1 pound flank steak, thinly sliced
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 inch piece ginger, minced
- 1 large carrot, julienned
- 1 bell pepper, thinly sliced
- 4 green onions, chopped
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Instructions
- Cook the noodles in boiling water until al dente. Drain and set aside.
- Coat flank steak strips with cornstarch and let sit for 10 minutes.
- Heat vegetable oil in a skillet over medium-high heat; stir-fry the beef until browned (3-4 minutes). Remove from skillet.
- In the same skillet, sauté garlic, ginger, carrot, and bell pepper for about 3-4 minutes until tender-crisp.
- Whisk together sauce ingredients in a bowl.
- Return beef to skillet; pour sauce over beef and vegetables, cooking for an additional 2 minutes.
- Toss in cooked noodles until well coated with sauce.
- Garnish with green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1/4 of recipe (265g)
- Calories: 450
- Sugar: 9g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg