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posted: 2/1/2011 1:23 PM

Spicy Hoisin Beef with Ginger-Soy Noodles

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  • The heat level in this recipe is easily adapted to your family's preferences and the overall flavor easily rivals your favorite takeout.

      The heat level in this recipe is easily adapted to your family's preferences and the overall flavor easily rivals your favorite takeout.
    Associated Press

 

Noodles

12 packages (9 ounces each) fresh egg noodles (sold alongside produce and tofu)

2 teaspoons sesame oil

2 teaspoons minced fresh ginger

1 red bell pepper, sliced into thin, 2-inch long strips

3 scallions, thinly sliced diagonally

3 tablespoons soy sauce

Beef

3 tablespoons cornstarch

teaspoon five-spice powder

1 pound flank steak, cut into -inch thick strips across the grain

cup vegetable oil

cup hoisin sauce

2 tablespoons chili-garlic paste

2 tablespoons rice wine vinegar

Sesame seeds, to garnish

For the noodles: Bring a large saucepan of salted water to a boil. Add the noodles and cook according to package directions. Drain and set aside.

Return the saucepan to the stove. Add the sesame oil and heat over medium-high. Add the ginger, bell pepper and scallions. Saute for 1 minute, then add the noodles and soy sauce and toss well. Cover and set aside.

For the beef: In a shallow bowl stir together the cornstarch and five-spice powder. Toss the steak strips into the mixture until thoroughly coated.

In a deep skillet over high, heat the oil. Saute the steak strips until crispy, browned and cooked through, turning occasionally, about 3 minutes. Drain off any excess oil. Stir in the hoisin, chili-garlic paste and rice wine vinegar.

Serve the beef over the noodles. Sprinkle with sesame seeds.

Serves six.

@Recipe nutrition:Nutrition values per serving: 674 calories, 34 g fat (7 g saturated), 64 g carbohydrates, 7 g fiber, 31 g protein, 25 mg cholesterol, 1,904 mg sodium.

Associated Press

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