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.
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
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.
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Really tasty--I'll use the sauce in other recipes, too. I subbed broccoli for sugar snap peas, but changed nothing else. I lightly steamed the broccoli before adding it to the skillet with the other cooked veggies. The sauce ingredients were all pantry staples for me. Will make again and will share recipe with friends.
I thought this was pretty good. I cut the recipe in half. I didn't have rice noodles, but I had udon noodles so I used those. I also sauted the vegetables without the sauce after I removed the steak from the skillet. I think that is better. I would make this again maybe add some crushed red pepper flakes to the sauce for a kick.