Make tasty Asian cuisine at home--and do it in less than 30 minutes! This beef stir-fry is weeknight easy.
- 1 pound flat steak, cut into thin strips You may use any kind of steak you choose--just be sure it is thin
- 1 cup red onions thin sliced
- 5 tbs fresh lime juice
- 2 tbs Hoisin sauce
- 2 tsp minced garlic
- 1/2 tsp black pepper
- 1/4 cup water
- 1/4 tsp crushed red pepper
- 5 ounces baby spinach about 7 cups
- 1 1/4 cup match stick carrots
- 1/2 cup fresh parsely
- 1 tbs olive oil
- 4 ounces thin brown rice noodles
Combine 2 tbs. lime juice, 1 tbs Hoisin sauce, minced garlic, and black pepper in a small bowl. Add beef strips and toss until well coated.
Combine 1/4 cup water, 3 tbs. lime juice, remaining 1 tbs Hoisin sauce, and crushed red pepper in a small bowl and save for later.
Heat wok or large skillet over high heat. Add oil; swirl. Reduce heat to medium and add onions. Stir fry until tender, about 2 minutes Add snap peas and stir fry until crisp- tender, about 5-7 minutes. Add carrot sticks and stir fry for 1-2 minutes.
Push vegetables to the sides of the pan and add beef. Cook for about 5-7 minutes until meat is no longer pink. Add spinach and cook just until wilted. Add reserved sauce from earlier and gently stir. Cover pan and reduce to really low heat (just enough to keep the food warm.)
Bring medium sauce pan of water to a boil over medium heat. Add rice noodles; cook 3 minutes and drain. Divide into six portions.
Serve beef mixture over rice noodles.