Oriental Noodles with Beef & Vegetables

• 1 12 tablespoons low sodium soy sauce
• 1 12 cups mushrooms, sliced
• 1 cup green onion, chopped
• 12 teaspoon chili paste
• 8 ounces cellophane noodles
• 1 green bell pepper, cut julienne
• 34 lb flank steak
• 1 tablespoon hoisin sauce
• 1 sweet red pepper, cut into julienne strips
• to taste vegetable oil cooking spray
• 2 teaspoons vegetable oil, divided
• 12 cup canned chicken broth, undiluted
• 2 tablespoons canned chicken broth, undiluted
• 1 tablespoon garlic, minced

1. Partially freeze steak; trim fat from steak.
2. Slice steak diagonally across grain into 1/2-inch-thick slices; set aside.
3. Combine chicken broth and next 3 ingredients in a small bowl; stir well and set aside.
4. Coat a wok or large nonstick skillet with cooking spray; add I teaspoon oil.
5. Heat at medium-high (375degree) until hot.
6. Add peppers, and stir-fry 1 minute.
7. Add 1/4 cup green onions and garlic; stir-fry 1 minute.
8. Remove vegetables from wok; keep warm.
9. Add remaining 1 teaspoon oil to wok; heat at medium-high until hot.
10. Add steak and mushrooms; stir-fry 2 minutes.
11. Add cooked noodles, and toss well.
12. Add chicken broth mixture and vegetable mixture; stir well.
13. Cook, stirring constantly, 2 to 3 minutes or until mixture is thoroughly heated.
14. Sprinkle with remaining 1/4 cup chopped green onions.

soy sauce, mushrooms, green onion, chili paste, noodles, green bell pepper, flank steak, hoisin sauce, sweet red pepper, vegetable oil cooking spray, vegetable oil, chicken broth, chicken broth, garlic

Taken from www.food.com/recipe/oriental-noodles-with-beef-vegetables-4442 (may not work)