Stir-Fried Beef and Rice Noodles

Name: Stir-Fried Beef and Rice Noodles
Yield: Serves 4
Cuisine: Asia, Asian
Ingredients: 1/2 cup, low-sodium chicken broth; 1/4 cup, soy sauce; 2 tablespoons, rice vinegar; 8 ounces (1/4-inch-wide), rice noodles; 3 tablespoons, vegetable oil; 1 1/2 pounds, beef flap meat, cut into 2-inch-wide strips with grain, then cut against grain into 1/8-inch-thick slices; 2 , red bell peppers, stemmed, seeded, and cut into 1/4-inch-wide strips; 3 , shallots, sliced thin; 1 1/2 teaspoons Asian, chili-garlic sauce; 1/2 teaspoon, five-spice powder

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Appears in Cook's Country February/March 2013

This tasty beef noodle stir-fry can be made in 30 minutes.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

Chicken broth, soy sauce, and rice vinegar make a quick and tasty stir-fry sauce.

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