Spicy Hoisin Beef with Ginger-Soy Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
beef |
2 tablespoon(s) chili-garlic paste |
3 tablespoon(s) cornstarch |
1/4 teaspoon(s) five-spice powder |
1 pound(s) flank steak, cut into 1/4-inch thick strips across the grain |
2 9-ounce package(s) fresh egg noodles (sold alongside produce and tofu) |
1/4 cup(s) hoisin sauce |
2 teaspoon(s) minced fresh ginger |
noodles |
1 red bell pepper, sliced into thin, 2-inch long strips |
2 tablespoon(s) rice wine vinegar |
3 scallions, thinly sliced diagonally |
2 teaspoon(s) sesame oil |
sesame seeds, to garnish |
3 tablespoon(s) soy sauce |
1/4 cup(s) vegetable oil |
Directions:
1. To prepare the noodles, bring a large saucepan of salted water to a boil. Add the noodles and cook according to package directions. Drain and set aside.
2. Return the saucepan to the stove. Add the sesame oil and heat over medium-high. Add the ginger, bell pepper and scallions. Saute for 1 minute, then add the noodles and soy sauce and toss well. Cover and set aside.
3. To make the beef, in a shallow bowl stir together the cornstarch and five-spice powder. Toss the steak strips into the mixture until thoroughly coated.
4. In a deep skillet over high, heat the oil. Saute the steak strips until crispy, browned and cooked through, turning occasionally, about 3 minutes. Drain off any excess oil. Stir in the hoisin, chili-garlic paste and rice-wine vinegar.
5. Serve the beef over the noodles. Sprinkle with sesame seeds.
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