Asian Flank Steak Stir-Fry - cooking recipe

Ingredients

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

Preparation

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.
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.
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.