Chinese Five-Spice Steak with Rice Noodles

Chinese Five-Spice Steak with Rice Noodles

The delicate flavor and texture of rice sticks balances the highly seasoned beef. You can also serve the steak with basmati rice.

4 ounces uncooked wide rice stick noodles (banh pho)
1/4 cup hoisin sauce
3 tablespoons low-sodium soy sauce
1 teaspoon five-spice powder
1 (1-pound) flank steak, trimmed and cut into 1/4-inch strips
2 teaspoons vegetable oil
2 tablespoons minced green onions
2 teaspoons bottled minced garlic
2 medium tomatoes, each cut into 6 wedges
2 green onions, cut into 2-inch pieces
1 tablespoon chopped fresh basil

Cook noodles according to package directions.
While noodles cook, combine hoisin sauce, soy sauce, five-spice powder, and steak in a large bowl. Heat oil in a large nonstick skillet over medium-high heat. Add minced green onions and garlic; saute 30 seconds. Add beef mixture; cook 5 minutes, stirring frequently. Stir in tomato wedges, green onion pieces, and chopped basil; cook 2 minutes, stirring occasionally.

Yield: 4 servings (serving size: 1 1/2 cups beef mixture and 1 cup noodles)

NUTRITION PER SERVING
CALORIES 374(29% from fat); FAT 12.1g (sat 4.3g,mono 4.3g,poly 2.1g); PROTEIN 28.2g; CHOLESTEROL 59mg; CALCIUM 32mg; SODIUM 744mg; FIBER 2.3g; IRON 4.1mg; CARBOHYDRATE 36.6g