Chinese Five-Spice Steak with Rice Noodles
You can also serve the steak with basmati rice.

4  ounces uncooked wide rice stick noodles (banh pho)
1/4  cup hoisin sauce
3  tablespoons low-sodium soy sauce
1  teaspoon five-spice powder
1  (1-pound) flank steak, trimmed and cut into 1/4-inch strips
2  teaspoons vegetable oil
2  tablespoons minced green onions
2  teaspoons bottled minced garlic
2  medium tomatoes, each cut into 6 wedges
2  green onions, cut into 2-inch pieces
1  tablespoon chopped fresh basil

Cook noodles according to package directions.
While noodles cook, combine hoisin sauce, soy sauce, five-spice
powder, and steak in a large bowl. Heat oil in a large nonstick
skillet over medium-high heat. Add minced green onions and garlic;
saute 30 seconds. Add beef mixture; cook 5 minutes, stirring
frequently. Stir in tomato wedges, green onion pieces, and chopped
basil; cook 2 minutes, stirring occasionally.

Yield: 4 servings (serving size: 1 1/2 cups beef mixture and 1 cup
noodles)



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