Ingredients:
1 lb flank steaks, thinly sliced crosswise ( to make slicing earier, partially freeze the meat before slicing)
1 tablespoon chopped fresh garlic ( or to taste)
1 tablespoon chopped fresh ginger
2 tablespoons sesame oil
hot pepper flakes ( I add in about 1/2 teaspoon or a little more)
1 onions, sliced
1/2 lb mushrooms ( to taste)
1 red bell peppers, thinly sliced
1 1/2 cups chicken broth ( preferably low-sodium)
1/3 cup hoisin sauce
1/4 cup soy sauce ( preferably low-sodium)
2 tablespoons cornstarch
6 -7 ounces fresh snow peas, trimmed
7 -8 ounces angel hair pasta (cooked el dente, heat under hot water before adding the noodles into the hot wok) or 7 -8 ounces use thin rice noodles
1 1/2 cups baby corn, drained and rinsed
Directions:
Saute the beef with 1/2 tablespoon garlic and about 1/2 tablespoon fresh ginger in a wok or in a nonstick skillet (I prefer a wok for this) with about 1 tablespoon sesame oil for 4-5 minutes, until almost cooked through; transfer to a plate.
In the wok with remaining 1 tablespoon sesame oil, saute remaining garlic and ginger with hot pepper flakes, sliced onion, mushrooms and sweet pepper for about 4 minutes (make certain that the wok is hot).
In a small bowl whisk together broth, soy sauce and cornstarch.
Add to the wok or skillet; cook stirring for 2 minutes.
Add in snow peas, cooked noodles or rice sticks (if using) stir-fry over medium-low heat to thicken (about 4 minutes).
Add in beef and baby corn; mix gently to combine, cover and let stand on the heat for 2 minutes.
Servings: 3-4
Time preparation: 35 min.
Time total: 50 min.