Rice Noodles with Sesame-Ginger Flank Steak

You'll love this combination of flank steak, crisp vegetables and rice noodles coated in a fragrant Chinese-style sauce. To save time, look for pre-sliced vegetables in the produce section of your supermarket.

Yield:

6 servings (serving size: 1 1/3 cups)

Ingredients

1. 1/3 cup rice vinegar
2. 3 tablespoons low-sodium soy sauce
3. 1 tablespoon hoisin sauce
4. 2 teaspoons cornstarch
5. 1 1/2 teaspoons sugar
6. 2 teaspoons grated peeled fresh ginger
7. 1/4 teaspoon salt
8. 3 garlic cloves, minced
9. 2 teaspoons dark sesame oil, divided
10. 1 (1-pound) flank steak, trimmed and cut into 1/4-inch strips
11. 1 1/2 cups shredded carrot
12. 1 1/2 cups sugar snap peas, trimmed
13. 1 cup (1/4-inch) slices red bell pepper strips
14. 1/2 cup fresh bean sprouts
15. 4 cups hot cooked rice noodles (about 8 ounces uncooked noodles)
16. 1/2 cup chopped green onions
17. 1 tablespoon sesame seeds, toasted

Directions

1. Combine the first 8 ingredients, stirring until sugar dissolves.
2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan. Add half of steak; sauté 4 minutes or until browned. Remove steak from pan. Repeat procedure with remaining oil and steak. Add vinegar mixture, carrot, peas, bell pepper, 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.

Notes