Rice Noodles with Sesame-Ginger Flank Steak

Becky Luigart-Stayner; Lydia DeGaris-Pursell
You'll love this combination of flank steak, crisp vegetables and rice noodles coated in a fragrant Chinese-style sauce. To save time, look for pre-sliced vegetables in the produce section of your supermarket.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Nutritional Information

Calories 369
Caloriesfromfat 25 %
Fat 10.4 g
Satfat 3.7 g
Monofat 4 g
Polyfat 1.4 g
Protein 24.3 g
Carbohydrate 42.9 g
Fiber 4.4 g
Cholesterol 51 mg
Iron 3.1 mg
Sodium 542 mg
Calcium 63 mg

Ingredients

1/3 cup rice vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
2 teaspoons cornstarch
1 1/2 teaspoons sugar
2 teaspoons grated peeled fresh ginger
1/4 teaspoon salt
3 garlic cloves, minced
2 teaspoons dark sesame oil, divided
1 (1-pound) flank steak, trimmed and cut into 1/4-inch strips
1 1/2 cups shredded carrot
1 1/2 cups sugar snap peas, trimmed
1 cup (1/4-inch) slices red bell pepper strips
1/2 cup fresh bean sprouts
4 cups hot cooked rice noodles (about 8 ounces uncooked noodles)
1/2 cup chopped green onions
1 tablespoon sesame seeds, toasted

Preparation

Combine the first 8 ingredients, stirring until sugar dissolves.

Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan. Add half of steak; sauté 4 minutes or until browned. Remove steak from pan. Repeat procedure with remaining oil and steak. Add vinegar mixture, carrot, peas, bell pepper, and sprouts to pan; cook 3 minutes, stirring frequently. Return steak to pan. Add noodles; cook 1 minute, stirring constantly. Sprinkle with onions and sesame seeds.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Alison Lewis,

June 2004