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Asian Beef Stir-Fry

Ingredients

  • 4 ounces uncooked pasta
  • 2 teaspoons cornstarch
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce
  • ½ teaspoon ginger
  • 1 teaspoon minced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Preferred stir fry veggies I used two bell peppers and two carrots
  • 2 teaspoons sesame oil divided
  • 1 ½ pounds beef steak cut into thin strips

Instructions

  1. I prefer to begin by cooking my pasta. You can use Asian rice pasta, or any fine pasta like angel hair or vermicelli. Once it’s cooked place on a large platter or in a large bowl and cover with tin foil to hold in the heat.

  2. While the pasta boils combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt, and pepper. This will be a caramel color and somewhat thick in consistency.

  3. In a large skillet or wok, stir-fry the vegetables in 1 teaspoon oil for 2-3 minutes or until crisp-tender. Remove and place on top of pasta. Cover to hold in the heat.

  4. 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 until sauce has thickened. Once finished place on top of the pasta and veggies.