1 lb. flank steak, frozen for 30 minutes
1 T. cornstarch
1 T. soy sauce
2 cloves chopped fresh garlic
2 T. vegetable, peanut or canola oil
2 T. vegetable, peanut or canola oil
1 zucchini, cut into ½” pieces
1 red pepper, cored and cut into ½” pieces
1 small onion, thinly sliced
1 T. Asian garlic chili sauce
2 T. hoisin sauce
2 T. peanut butter
2 T. oyster sauce
¼ cup hot water
1 cup chopped fresh mint
1 cup cilantro leaves
8 oz. cooked egg noodles
Garnish: cilantro and mint
Slice the flank steak into ¼” thick by 1″ slices. Place in bowl with cornstarch, soy sauce, and garlic; toss. Let sit for 10 minutes.
Heat oil in large skillet or wok. Sauté the beef on medium high for 30 seconds. Remove from skillet to a bowl. Add 2 T. vegetable oil to skillet or work; sauté the zucchini, red pepper and onions for 2-3 minutes. Add the garlic chili sauce, hoisin sauce, peanut sauce, oyster sauce, and hot water; stir fry another minute on high heat; add the reserved beef, mint, cilantro, and noodles; stir fry until and heated through. Transfer to bowl and top with cilantro and mint. Serves 4-6.
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