| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Asian Beef Steaks & Noodles

4 beef eye round steaks, cut 1/2 inch thick (about 1 pound)
1/4 cup water
3 tablespoons hoisin sauce
1 tablespoon red wine vinegar
Vegetable oil
1 small cucumber, peeled, seeded, sliced
1 small red bell pepper, cut into thin strips
1/4 cup sliced green onions
3 ounces Chinese noodles, broken, cooked
4 teaspoons chopped fresh cilantro

1. Combine water, hoisin sauce and vinegar in small bowl. Heat large nonstick skillet over medium-high heat until hot. Brush skillet with oil. Add cucumber, bell pepper and green onions; stir-fry 1 minute. Stir in noodles, 1/2 of cilantro and 1/2 of hoisin mixture. Remove.
2. Heat same skillet over medium-high heat until hot. Place beef steaks in skillet; cook 2 to 4 minutes, turning once. Do not overcook. Add remaining hoisin mixture; turn steaks to coat. Serve over noodles. Sprinkle with remaining cilantro.

Makes 4 servings.

Recipe and photograph provided courtesy of the Beef Industry Council.