Ingredients Jump to Instructions ↓

  1. 8 ounces wide rice noodles, preferably brown-rice noodles (see Notes)

  2. 1/2 cup Shao Hsing or dry sherry (see Notes)

  3. 4 teaspoons black bean-garlic sauce (see Notes)

  4. 1 tablespoon reduced-sodium soy sauce

  5. 2 teaspoons light brown sugar

  6. 2 teaspoons cornstarch

  7. 4 teaspoons canola or peanut oil, divided

  8. 1 teaspoon minced ginger

  9. 1 small onion, thinly sliced

  10. 1 12-ounce bag fresh Asian stir-fry vegetables (about 5 1/2 cups)

  11. 1/2 cup water, divided

  12. 8 ounces sirloin steak, cut into thin slices

Instructions Jump to Ingredients ↑

  1. Fill a large nonstick skillet with water and bring to a boil. Add noodles and cook, stirring frequently, until just tender, 4 to 6 minutes or according to package directions. Drain, rinse with cold water and transfer to a large bowl. Wipe the pan dry.

  2. Combine Shao Hsing (or sherry), black bean-garlic sauce, soy sauce, brown sugar and cornstarch in a small bowl; set aside.

  3. Heat 2 teaspoons oil in the skillet over medium-high heat. Reduce heat to medium. Add ginger and cook, stirring, for 30 seconds. Add onion and cook, stirring, until softened, 1 to 3 minutes. Add vegetables and 1/4 cup water; cover and cook, stirring occasionally, until the vegetables are tender-crisp, 2 to 4 minutes. Transfer the vegetables to the bowl with the noodles. Wipe the pan dry.

  4. Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add steak and cook, stirring, until browned, 1 to 3 minutes. Stir the reserved sauce and add to the pan; cook, stirring, until the sauce has thickened slightly, 1 to 2 minutes.

  5. Return the noodles and vegetables to the pan along with the remaining 1/4 cup water; cook, tossing to coat with the sauce, until heated through, about 2 minutes more.


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