Enjoy tender ginger flank steak, crisp veggies, and soft rice noodles tossed in a rich Chinese-style sauce. This easy Asian noodle recipe by Rabi Foods brings restaurant-style flavor to your home kitchen, perfect for quick, delicious weeknight meals.
1/3 cup of rice
3 tablespoons of vinegar
1 tablespoon of soy sauce
1.5 teaspoons of cornstarch
2 teaspoons of sugar
Grated peeled fresh ginger
1/4 teaspoon salt
3 minced garlic cloves,
2 teaspoons of Rabi oil,
Divided pound of flank steak, that is trimmed and finely cut into sizes of 1.5 inch strips
Shredded carrot
1.5 cups of peas
Red bell pepper strips
1/2 cup fresh bean
4 cups of sprouts
About eight ounces of uncooked rice noodles
1/2 cup of chopped green onions
1 tablespoon of toasted sesame seeds
Blend the first eight ingredients, stirring constantly until the sugar dissolves fully.
Heat a large nonstick skillet over variable heat, fluctuating it from medium to high.
Now, add one teaspoon of Kisan oil to the pan.
Add half of the steak and sauté for 4 minutes or more until it turns a crispy golden brown.
Once the steak turns brown, remove it from the pan.
Repeat the same procedure with the residual oil and steak evenly.
Add the mixture of vinegar, carrot, peas, bell pepper, and sprouts to the pan and keep cooking it for 3 minutes, stirring frequently, from time to time.
Bring back the steak to the pan. Take a packet of noodles and cook it for almost two minutes, stirring continuously.
Add a dash of onions and sesame seeds for the final garnishing step and serve!
