Spicy Hoisin Beef With Ginger-soy Noodles

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 2 (9 ounce) fresh egg noodles (packages sold in the produce section along side tofu)
• 2 teaspoons sesame oil
• 2 teaspoons minced fresh ginger
• 1 red bell pepper, sliced into thin, 2-inch long strips
• 3 scallions, thinly sliced diagonally
• 3 tablespoons soy sauce
• 3 tablespoons cornstarch
• 1/4 teaspoon five-spice powder
• 1 lb flank steak, cut into 1/4-inch thick strips across the grain
• 1/4 cup vegetable oil
• 1/4 cup hoisin sauce
• 2 tablespoons chili paste with garlic
• 2 tablespoons rice wine vinegar
• sesame seeds, to garnish

Recipe

• 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.