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<blockquote data-quote="moreluck" data-source="post: 52145">Easy Beef Noodle Stir-Fry &nbsp;&nbsp; 1&nbsp; lb flank steak, thinly sliced crosswise (to make slicing earier, partially freeze the meat before slicing)&nbsp;&nbsp; 1&nbsp; tablespoon chopped fresh garlic (or to taste)&nbsp;&nbsp; 1&nbsp; tablespoon chopped fresh ginger&nbsp;&nbsp; 2&nbsp; tablespoons sesame oil&nbsp;&nbsp; &nbsp;hot pepper flakes (I add in about 1/2 teaspoon or a little more)&nbsp;&nbsp; 1&nbsp; onion, sliced&nbsp;&nbsp; 1/2&nbsp; lb mushrooms (to taste)&nbsp;&nbsp; 1&nbsp; red bell pepper, thinly sliced&nbsp;&nbsp; 1 1/2&nbsp; cups chicken broth (preferably low-sodium)&nbsp;&nbsp; 1/3&nbsp; cup hoisin sauce&nbsp;&nbsp; 1/4&nbsp; cup soy sauce (preferably low-sodium)&nbsp;&nbsp; 2&nbsp; tablespoons cornstarch&nbsp;&nbsp; 6-7&nbsp; ounces fresh snow peas, trimmed&nbsp;&nbsp; 7-8&nbsp; ounces angel hair pasta (cooked el dente, heat under hot water before adding the noodles into the hot wok) or use thin rice noodles&nbsp;&nbsp; 1 1/2&nbsp; cups baby corn, drained and rinsed&nbsp;&nbsp; &nbsp;Saute the beef with 1/2 tablespoon garlic and about 1/2 tablespoon fresh ginger in a wok or in a nonstick skillet (I prefer a wok for this) with about 1 tablespoon sesame oil for 4-5 minutes, until almost cooked through; transfer to a plate.&nbsp; In the wok with remaining 1 tablespoon sesame oil, saute remaining garlic and ginger with hot pepper flakes, sliced onion, mushrooms and sweet pepper for about 4 minutes (make certain that the wok is hot).&nbsp; In a small bowl whisk together broth, soy sauce and cornstarch.&nbsp; Add to the wok or skillet; cook stirring for 2 minutes.&nbsp; Add in snow peas, cooked noodles or rice sticks (if using) stir-fry over medium-low heat to thicken (about 4 minutes).&nbsp; Add in beef and baby corn; mix gently to combine, cover and let stand on the heat for 2 minutes.</blockquote>

[QUOTE="moreluck, post: 52145"] Easy Beef Noodle Stir-Fry 1 lb flank steak, thinly sliced crosswise (to make slicing earier, partially freeze the meat before slicing) 1 tablespoon chopped fresh garlic (or to taste) 1 tablespoon chopped fresh ginger 2 tablespoons sesame oil hot pepper flakes (I add in about 1/2 teaspoon or a little more) 1 onion, sliced 1/2 lb mushrooms (to taste) 1 red bell pepper, thinly sliced 1 1/2 cups chicken broth (preferably low-sodium) 1/3 cup hoisin sauce 1/4 cup soy sauce (preferably low-sodium) 2 tablespoons cornstarch 6-7 ounces fresh snow peas, trimmed 7-8 ounces angel hair pasta (cooked el dente, heat under hot water before adding the noodles into the hot wok) or use thin rice noodles 1 1/2 cups baby corn, drained and rinsed Saute the beef with 1/2 tablespoon garlic and about 1/2 tablespoon fresh ginger in a wok or in a nonstick skillet (I prefer a wok for this) with about 1 tablespoon sesame oil for 4-5 minutes, until almost cooked through; transfer to a plate. In the wok with remaining 1 tablespoon sesame oil, saute remaining garlic and ginger with hot pepper flakes, sliced onion, mushrooms and sweet pepper for about 4 minutes (make certain that the wok is hot). In a small bowl whisk together broth, soy sauce and cornstarch. Add to the wok or skillet; cook stirring for 2 minutes. Add in snow peas, cooked noodles or rice sticks (if using) stir-fry over medium-low heat to thicken (about 4 minutes). Add in beef and baby corn; mix gently to combine, cover and let stand on the heat for 2 minutes. [/QUOTE]

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