Chinese Five-Spice Steak with Rice Noodles

Chinese Five-Spice Steak with Rice Noodles Recipe
Randy Mayor; Lydia DeGaris-Pursell
The delicate flavor and texture of rice sticks balances the highly seasoned beef. You can also serve the steak with basmati rice.

Yield:

4 servings (serving size: 1 1/2 cups beef mixture and 1 cup noodles)

Recipe from

Nutritional Information

Calories 374
Caloriesfromfat 29 %
Fat 12.1 g
Satfat 4.3 g
Monofat 4.3 g
Polyfat 2.1 g
Protein 28.2 g
Carbohydrate 36.6 g
Fiber 2.3 g
Cholesterol 59 mg
Iron 4.1 mg
Sodium 744 mg
Calcium 32 mg

Ingredients

4 ounces uncooked wide rice stick noodles (banh pho)
1/4 cup hoisin sauce
3 tablespoons low-sodium soy sauce
1 teaspoon five-spice powder
1 (1-pound) flank steak, trimmed and cut into 1/4-inch strips
2 teaspoons vegetable oil
2 tablespoons minced green onions
2 teaspoons bottled minced garlic
2 medium tomatoes, each cut into 6 wedges
2 green onions, cut into 2-inch pieces
1 tablespoon chopped fresh basil

Preparation

Cook noodles according to package directions.

While noodles cook, combine hoisin sauce, soy sauce, five-spice powder, and steak in a large bowl. Heat oil in a large nonstick skillet over medium-high heat. Add minced green onions and garlic; saute 30 seconds. Add beef mixture; cook 5 minutes, stirring frequently. Stir in tomato wedges, green onion pieces, and chopped basil; cook 2 minutes, stirring occasionally.

Note:

April 2002
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