Mushroom & Asparagus Noodle Bowl
Mar 21st, 2014
Asian Beef Steaks & Noodles
- 4 beef eye round steaks, cut 1/2 inch thick (about 1 pound)
- 1/4 cup water
- 3 Tbs hoisin sauce
- 1 Tbs red wine vinegar
- Vegetable oil
- 1 small cucumber, peeled, seeded, sliced
- 1 small red bell pepper, cut into thin strips
- 1/4 cup sliced green onions
- 3 oz Chinese noodles, broken, cooked
- 4 tsp chopped fresh cilantro
- Combine water, hoisin sauce and vinegar in small bowl. Heat large nonstick skillet over medium-high heat until hot. Brush skillet with oil. Add cucumber, bell pepper and green onions; stir-fry 1 minute. Stir in noodles, 1/2 of cilantro and 1/2 of hoisin mixture. Remove.
- Heat same skillet over medium-high heat until hot. Place beef steaks in skillet; cook 2 to 4 minutes, turning once. Do not overcook. Add remaining hoisin mixture; turn steaks to coat. Serve over noodles. Sprinkle with remaining cilantro.
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