1. Blend the first eight ingredients together, stirring continuously until the sugar completely dissolves.

2. Heat a large nonstick skillet (frying pan) on medium to high heat.

3. Add 1 teaspoon of Rabi oil to the pan.

4. Add half of the steak strips and sauté for about 4 minutes, or until they turn crispy and golden brown.

5. Remove the cooked steak from the pan and set aside.

6. Repeat the same process with the remaining oil and steak.

7. Add the vinegar mixture, carrot, peas, bell pepper, and bean sprouts to the pan. Cook for 3 minutes while stirring frequently.

8. Return the cooked steak to the pan.

9. Cook the rice noodles according to the packet instructions, then add them to the pan and mix well for about 2 minutes.

10. Garnish with chopped green onions and toasted sesame seeds. Serve hot and enjoy!

• 1/3 cup rice

• 3 tablespoons vinegar

• 1 tablespoon soy sauce

• 1.5 teaspoons cornstarch

• 2 teaspoons sugar

• Grated peeled fresh ginger

• 1/4 teaspoon salt

• 3 minced garlic cloves

• 2 teaspoons Rabi oil

• 1 pound flank steak, trimmed and finely cut into 1.5-inch strips

• Shredded carrot

• 1.5 cups peas

• Red bell pepper strips

• 1/2 cup fresh bean sprouts

• About 8 ounces uncooked rice noodles

• 1/2 cup chopped green onions

• 1 tablespoon toasted sesame seeds