Easy Beef Noodle Stir-fry

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 1 lb flank steak, 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 onion, sliced
• 1/2 lb mushroom (to taste)
• 1 red bell pepper, 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

Recipe

• 1 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.
• 2 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).
• 3 in a small bowl whisk together broth, soy sauce and cornstarch.
• 4 add to the wok or skillet; cook stirring for 2 minutes.
• 5 add in snow peas, cooked noodles or rice sticks (if using) stir-fry over medium-low heat to thicken (about 4 minutes).
• 6 add in beef and baby corn; mix gently to combine, cover and let stand on the heat for 2 minutes.