Chinese Five-Spice Steak with Rice Noodles
from a Cooking Light cookbook
Makes 4 servings: 1&1/2 cups beef mixture and 1 cup noodles
1 pound flank steak, trimmed and cut into thin strips
1/4 cup hoisin sauce
3 tablespoons soy sauce
1 teaspoon five-spice powder
4 ounces uncooked wide rice sticks
2 teaspoons canola oil
2 tablespoons minced green onions
2 teaspoons minced garlic
2 medium tomatoes, each cut into 6 wedges
2 green onions, cut into 2-inch pieces
1 tablespoon chopped fresh basil
Combine hoisin sauce, soy sauce, five-spice powder, and steak in large bowl or resealable plastic bag. Allow to marinate in fridge at least 30 minutes.
Cook noodles according to package directions. Rinse with cold water and drain.
While noodles are cooking, heat oil in a large skillet over medium-high heat. Add minced green onions and garlic; saute 30 seconds. Add beef mixture and cook 5 minutes, stirring frequently. Stir in tomato wedges, green onions, and basil; cook 2 minutes, stirring occasionally. Serve over cooked noodles.