Description

Make your own easy Asian dinner that's better than take out. It's really simple and can be made in 30 minutes if you skip the marinating or marinate the meat a day in advance.

Ingredients

• 3/4 c. plus 2 T. low-sodium soy sauce, divided
• 2 T. hoisin sauce
• 2 and 1/2 T. minced garlic, divided
• 1 lb. flank steak
• 3 - 5 T. vegetable oil, divided
• Veggies: 8 oz. sliced mushrooms, 8 oz. snap peas, 1 c. shredded carrots, 1 sliced red bell pepper
• 3 T. plus 1 t. cornstarch, divided
• 2 - 3 oz. packages ramen noodles (discard the spice packets)
• 2 T. sesame oil
• 1 c. low-sodium beef stock/broth
• 1 T. minced ginger or 1/4 t. ground ginger
• 1/2 c. brown sugar, packed or to taste
• 1/2 - 1 t. red pepper flakes
• green onions, chopped
• freshly ground black pepper

Steps

1. Marinate the meat: Toss together 1/4 c. soy sauce, hoisin sauce and 1 T. minced garlic. Slice the flank steak against the grain into 1/4 inch thick strips and then into 2 inch pieces. Place the steak pieces in the marinade; leave at room temperature for 20-30 minutes, or cover tightly and place in the refrigerator for up to 8 hours.
2. While meat is marinating, prep and cook the veggies. Place 1 T. oil in a large skillet or wok; add in the mushrooms, snap peas, shredded carrots and chopped red bell pepper. Cook over medium high heat until crisp tender; transfer to a bowl/plate.
3. Remove the meat; drain off any remaining marinade. Toss the meat to coat with the cornstarch in a large plastic zip lock bag, making sure all of the meat is well coated.