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Randy Mayor; Lydia DeGaris-Pursell Photo by: Randy Mayor; Lydia DeGaris-Pursell

Chinese Five-Spice Steak with Rice Noodles

The delicate flavor and texture of rice sticks balances the highly seasoned beef. You can also serve the steak with basmati rice.

Cooking Light APRIL 2002

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


  • 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


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.

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

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Chinese Five-Spice Steak with Rice Noodles recipe