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Asian Flank Steak Stir-Fry Recipe

Asian Flank Steak Stir-Fry Recipe

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Ingredients:

Serving

4 oz uncooked thin rice noodles
2 tsp cornstarch
3 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp hoisin sauce
1 tsp minced gingerroot
1 tsp minced garlic
1/4 tsp salt
1/4 tsp pepper
1 16- oz package frozen stir-fry vegetable blend
1 1/2 cup shredded carrots
2 tsp sesame oil, divided
1 beef flank steak (1-1/2 lb), cut into thin strips
2 tsp sesame seeds, toasted

Directions:

• In a large bowl, soak noodles in boiling water for 10 minutes. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt and pepper until blended; set aside.
• In a large skillet or wok, stir-fry the vegetable blend and carrots in 1 teaspoon oil for 2-3 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry beef in remaining oil for 3-4 minutes or until no longer pink.
• Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain noodles. Stir noodles and vegetables into beef mixture; heat through. Sprinkle with sesame seeds.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	366.52 Kcal (1535 kJ)
Calories from fat	132.66 Kcal
		% Daily Value*
Total Fat	14.74g	23%
Cholesterol	77.26mg	26%
Sodium	826.79mg	34%
Potassium	518.66mg	11%
Total Carbs	28.65g	10%
Sugars	6.25g	25%
Dietary Fiber	3.37g	13%
Protein	28.43g	57%
Vitamin C	2.1mg	3%
Vitamin A	0.3mg	11%
Iron	3mg	16%
Calcium	65.7mg	7%

Amount Per 100 g
Calories	138.79 Kcal (581 kJ)
Calories from fat	50.23 Kcal
		% Daily Value*
Total Fat	5.58g	23%
Cholesterol	29.25mg	26%
Sodium	313.07mg	34%
Potassium	196.4mg	11%
Total Carbs	10.85g	10%
Sugars	2.37g	25%
Dietary Fiber	1.28g	13%
Protein	10.77g	57%
Vitamin C	0.8mg	3%
Vitamin A	0.1mg	11%
Iron	1.1mg	16%
Calcium	24.9mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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