Beef And Vegetable Stir Fry With Noodles
|Wine vinegar||3 Tablespoon|
|Soy sauce||3 Tablespoon|
|Packed brown sugar||2 Tablespoon|
|Round steak||1 Pound|
|Vegetable oil||2 Tablespoon|
|Frozen mixed vegetables||750 Gram (1 Package, Oriental Style)|
|Steamed chinese noodles||350 Gram, broken up (1 Package)|
In small bowl, combine vinegar, soy sauce, sugar, cornstarch and 2 tbsp (25 mL) water; stir until cornstarch is dissolved.
Trim fat from steak; cut meat into thin slices diagonally.
In nonstick skillet or large wok, heat half of the oil over medium-high heat; cook meat, stirring, for 2 to 3 minutes or until well browned.
Remove and set aside.
Add remaining oil to pan; stir-fry vegetables for 5 to 6 minutes or until tender.
Stir cornstarch mixture; stir into pan along with meat.
Cook, stirring, until sauce is boiling and thickened.
Add noodles; cook until heated through.