STEAK AND RICE NOODLES RECIPES

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CHINESE FIVE-SPICE STEAK WITH RICE NOODLES RECIPE | MYRECIPES



Chinese Five-Spice Steak with Rice Noodles Recipe | MyRecipes image

The delicate flavor and texture of rice sticks balances the highly seasoned beef. You can also serve the steak with basmati rice.

Provided by MyRecipes

Yield 4 servings (serving size: 1 1/2 cups beef mixture and 1 cup noodles)

Number Of Ingredients 11

4 ounces uncooked wide rice stick noodles (banh pho)
¼ cup hoisin sauce
3 tablespoons low-sodium soy sauce
1 teaspoon five-spice powder
1 (1-pound) flank steak, trimmed and cut into 1/4-inch strips
2 teaspoons vegetable oil
2 tablespoons minced green onions
2 teaspoons bottled minced garlic
2 medium tomatoes, each cut into 6 wedges
2 green onions, cut into 2-inch pieces
1 tablespoon chopped fresh basil

Steps:

  • Cook noodles according to package directions.
  • While noodles cook, combine hoisin sauce, soy sauce, five-spice powder, and steak in a large bowl. Heat oil in a large nonstick skillet over medium-high heat. Add minced green onions and garlic; saute 30 seconds. Add beef mixture; cook 5 minutes, stirring frequently. Stir in tomato wedges, green onion pieces, and chopped basil; cook 2 minutes, stirring occasionally.

Nutrition Facts : Calories 374 calories, CarbohydrateContent 36.6 g, CholesterolContent 59 mg, FatContent 12.1 g, FiberContent 2.3 g, ProteinContent 28.2 g, SaturatedFatContent 4.3 g, SodiumContent 744 mg

RICE NOODLES WITH SESAME-GINGER FLANK STEAK RECIPE | MYRECIPES



Rice Noodles with Sesame-Ginger Flank Steak Recipe | MyRecipes image

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.

Provided by Alison Lewis

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

Number Of Ingredients 17

? cup rice vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
2 teaspoons cornstarch
1?½ teaspoons sugar
2 teaspoons grated peeled fresh ginger
¼ teaspoon salt
3 garlic cloves, minced
2 teaspoons dark sesame oil, divided
1 (1-pound) flank steak, trimmed and cut into 1/4-inch strips
1?½ cups shredded carrot
1?½ cups sugar snap peas, trimmed
1 cup (1/4-inch) slices red bell pepper strips
½ cup fresh bean sprouts
4 cups hot cooked rice noodles (about 8 ounces uncooked noodles)
½ cup chopped green onions
1 tablespoon sesame seeds, toasted

Steps:

  • Combine the first 8 ingredients, stirring until sugar dissolves.
  • 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.

Nutrition Facts : Calories 369 calories, CarbohydrateContent 42.9 g, CholesterolContent 51 mg, FatContent 10.4 g, FiberContent 4.4 g, ProteinContent 24.3 g, SaturatedFatContent 3.7 g, SodiumContent 542 mg

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