Sweet and Sour Flank Steak Stir Fry
1/2 lb. uncooked Asian rice noodles
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
3 tablespoons honey
1/2 cup dry red wine
1 jar pickled peppers
1 teaspoon 5 spice seasoning
2 teaspoons minced garlic
2 teaspoons salt
2 teaspoons pepper
2 lbs. crimini mushrooms, quartered
1 1/2 cups shredded carrots
2 bunches scallions, washed and thinly sliced
3 teaspoons chili oil
2 pounds beef flank steak, cut into thin strips
4 teaspoons sesame seeds, toasted
In a large bowl, soak noodles in boiling water for 10 minutes. Meanwhile, in a small bowl, combine the red wine, soy sauce, vinegar, honey, pickled peppers, garlic, 5 spice, salt, and pepper until blended; set aside.
In a large wok, stir-fry the scallions, mushrooms, and carrots in 1 teaspoon oil for 2-3 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry beef in oil for 3-4 minutes or until no longer pink.
Stir soy sauce mixture and add to pan. Bring to a boil; cook on medium heat and let simmer for 25 minutes or until thickened. Drain noodles. Stir noodles and vegetables into beef mixture; heat through. Sprinkle with sesame seeds.