Asian Flank Steak Stir-Fry

• 4 ounces asian rice noodles, uncooked or 4 ounces angel hair pasta
• 2 teaspoons cornstarch
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 1 teaspoon gingerroot, minced
• 1 teaspoon garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 16 ounces frozen stir-fry mixed vegetables
• 1 1/2 cups carrots, shredded
• 2 teaspoons sesame oil, divided
• 1 beef flank steak, cut into thin strips (1 1/2 pounds)
• 2 teaspoons sesame seeds, toasted

1. 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.
2. 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.
3. 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.

asian rice noodles, cornstarch, soy sauce, rice vinegar, hoisin sauce, gingerroot, garlic, salt, pepper, mixed vegetables, carrots, sesame oil, sesame seeds

Taken from www.food.com/recipe/asian-flank-steak-stir-fry-455730 (may not work)