Ingredients:
1/3 cup rice vinegar
3 tablespoons low sodium soy sauce
1 tablespoon hoisin sauce
2 teaspoons cornstarch
1 1/2 teaspoons sugar
2 teaspoons grated peeled fresh ginger ( To mince ginger place a small piece in garlic press and squeeze as you would garlic)
1/4 teaspoon salt
3 garlic cloves, minced
2 teaspoons dark sesame oil, divided
1 lb flank steaks, trimmed and cut into 1 1/4 inch strips
1 1/2 cups shredded carrots
1 1/2 cups sugar snap peas, trimmed
1 cup sliced bell peppers, cut into 1/4 inch strips
1/2 cup bean sprouts
4 cups hot cooked rice noodles ( about 8-ounces uncooked noodles)
1/2 cup chopped green onions
1 tablespoon sesame seeds, toasted
Directions:
Combine the first 8 ingredients, stirring until sugar dissolves.
Heat a large non-stick skillet over medium-high heat, add 1 teaspoon oil to pan, add half of steak, saute 4 minutes or until browned, remove steak from pan and repeat procedure with the remaining oil and steak.
Add vinegar mixture, carrot,peas, bell peppers, 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.
Servings: 4-6
Time preparation: 20 min.
Time total: 35 min.