Rating: 3.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 1
  • 5 star values: 0

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.

Alison Lewis
Recipe by Cooking Light June 2004

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 8 ingredients, stirring until sugar dissolves.

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  • 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.

Chef's Notes

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.

Nutrition Facts

369 calories; calories from fat 25%; fat 10.4g; saturated fat 3.7g; mono fat 4g; poly fat 1.4g; protein 24.3g; carbohydrates 42.9g; fiber 4.4g; cholesterol 51mg; iron 3.1mg; sodium 542mg; calcium 63mg.
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