Beef And Asparagus With Chinese Noodles
|Filet mignon steaks||1 Pound, trimmed and cut into 1/2 inch-thick strips|
|Hoisin sauce||1⁄4 Cup (4 tbs)|
|Chinese noodles/Spaghetti||6 Ounce|
|Frozen asparagus spears||10 Ounce, thawed (1 Package)|
|Canola oil||2 Teaspoon|
|Minced peeled ginger||2 Teaspoon|
|Hot pepper sauce||1 Dash|
Place the beef and hoisin sauce in a zip-close plastic bag.
Squeeze out the air and seal the bag; turn to coat the beef.
Refrigerate, turning the bag occasionally, about 20-30 minutes or up to 1 day.
Meanwhile, cook the noodles according to package directions, omitting the salt if desired; add the asparagus to the pot with the pasta during the last minute of cooking.
Drain, reserving 1/2 cup of the cooking water.
Rinse the noodles and asparagus under cold water to stop the cooking; drain again.
Heat the oil in a large non-stick skillet over medium-high heat.
Add the ginger and cook, stirring, until fragrant, about 1 minute.
Add the beef with the marinade and the pepper sauce and stir-fry until the beef is just cooked through, about 3 minutes.
Add the noodles and asparagus to the skillet and cook, stirring, until heated through.
Add enough of the reserved pasta cooking water to make a light sauce.