Chinese Five-Spice Steak with Rice Noodles

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 374
  • Calories from fat: 29%
  • Fat: 12.1g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 2.1g
  • Protein: 28.2g
  • Carbohydrate: 36.6g
  • Fiber: 2.3g
  • Cholesterol: 59mg
  • Iron: 4.1mg
  • Sodium: 744mg
  • Calcium: 32mg

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

  1. Cook noodles according to package directions.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chinese Five-Spice Steak with Rice Noodles Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy