Five-Spice Steak with Rice Noodles

This is another stir fry-type recipe from CL – we really only used the sauce and went with our own veggies and shirataki noodles.  That said, it was great and may be one of my favorite new stir-fry options.   Any veggies you have on hand would be great with this, so it’s a good clean-out-the fridge option.

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  • 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
  • Assorted veggies – whatever you have works well.  We used sugar snap peas and peppers.
  • 2 green onions, cut into 2-inch pieces
  • 1 tablespoon chopped fresh basil
  • Rice noodles (or whatever noodle you prefer – we used shirataki)

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 veggies,  green onion pieces, and chopped basil; cook 2 minutes, stirring occasionally. Serve over noodles.


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