Hoisin Beef Noodles
8-oz whole wheat or soba noodles (sub any other variety you wish- I used Ronzoni multi-grain spaghetti, my favorite); 8-oz flank steak, cut into thin strips; 1 medium red pepper, cored and sliced thin; 1/2 bag frozen sweet baby peas (or equivalent of edamame); 1 T. fresh ginger, minced; 3 T. fresh squeezed lime juice; 3 T. hoisin sauce; 1-2 t. chili garlic sauce; 1 t. cornstarch. Oil for stir-frying, cilantro for garnish if desired.
In a small bowl, whisk together lime juice, hoisin, chili garlic sauce and cornstarch. Set aside.
Bring a pot of water to boil for pasta. Add noodles and cook until al dente. Drain. Meanwhile, in a large skillet, heat oil and add steak, cook over medium-high heat stirring often until just barely cooked through, about 2-3 minutes. Remove to bowl with tongs. Put pepper slices in pan with juices and cook, stirring continually, for about 2-3 minutes. Add peas (or what you are using) and cook about 2 minutes. Add ginger and cook for 30 seconds. Add meat back with any accumulated juices to skillet, along with sauce mix. Stir to combine and cook until thick, about a minute or two. Pour over cooked noodles and stir to combine. Top with cilantro if desired.
This was a yummy and quick meal, the tang of the lime juice and the bite of the chili garlic sauce complemented each other well. I think I would add a little more hoisin next time I make it, and probably some other vegetables. It was very good but I thought it needed something more, and lord knows there is hardly a recipe that crosses my countertops that I am not looking at immediately and wondering how I can make it better, tastier, more flavorful or prettier. The meat was very tender and delicious, and would have been better with some seasoning or a quick marinade to bump up the flavor a tad. But we enjoyed it, even Griffin who has a bad cold and can’t taste anything too well. A thumbs up for us, likely a repeat in our menu repertoire.