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

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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


  • 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


  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.
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