Ingredients
12
oz flank steak
1/3
cup soy sauce
3
tablespoons packed brown sugar
1
tablespoon grated fresh gingerroot
2
teaspoons toasted sesame oil
2
cloves garlic, finely chopped
1/2
teaspoon crushed red pepper flakes
2
tablespoons vegetable oil
1
cup carrots, cut into matchsticks
3
green onions, cut into 1-inch long slices on the diagonal
1/2
cup Progresso™ beef flavored broth (from 32-oz carton)
1
tablespoon cornstarch
1
tablespoon water
10
oz uncooked wide rice noodles, cooked as directed on package
3
tablespoons thinly sliced green onions
Preparation
Place flank steak in freezer 30 minutes. Cut against the grain into 1/8-inch slices; place in medium bowl.
In small bowl, beat soy sauce, brown sugar, gingerroot, sesame oil, garlic and pepper flakes until sugar is dissolved. Add 1/4 cup of the soy sauce mixture to beef; toss to coat. Reserve remaining soy sauce mixture. Cover and refrigerate beef 45 minutes.
In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the marinated beef, spreading it out into single layer; cook 1 minute on each side until browned. Transfer beef to plate. Add another 1 tablespoon oil to skillet; repeat cooking remaining half of beef. Transfer to plate.
Reduce heat to medium. Add carrots; cook and stir about 2 minutes or until they begin to soften. Add 3 green onions cut into 1-inch slices; cook another minute.
Add broth to reserved soy sauce mixture. Beat in cornstarch and water with whisk; add to hot skillet. Cook until sauce is boiling and thickened. Add beef and cooked rice noodles; toss to coat with sauce, and heat through. Transfer to serving plate; garnish with 3 tablespoons thinly sliced green onions.
