Ingredients
4 ounces uncooked thin rice noodles2 teaspoons cornstarch3 tablespoons soy sauce2 tablespoons rice vinegar2 tablespoons hoisin sauce1 teaspoon minced gingerroot1 teaspoon minced garlic1/4 teaspoon salt1/4 teaspoon pepper1 package (16 ounces) frozen stir-fry vegetable blend1-1/2 cups shredded carrots2 teaspoons sesame oil, divided1 beef flank steak (1-1/2 pounds), cut into thin strips2 teaspoons sesame seeds, toasted
Preparation
In a large bowl, soak noodles in boiling water for 10 minutes. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt and pepper until blended; set aside.
In a large skillet or wok, stir-fry the vegetable blend and carrots in 1 teaspoon oil for 2-3 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry beef in remaining oil for 3-4 minutes or until no longer pink.
Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain noodles. Stir noodles and vegetables into beef mixture; heat through. Sprinkle with sesame seeds.
