Korean Vermicelli With Beef And Vegetables
|Korean vermicelli noodles||8 Ounce, uncooked|
|Canned low sodium chicken broth||10 Tablespoon, undiluted|
|Low sodium soy sauce||1 1⁄2 Tablespoon|
|Hoisin sauce||1 Tablespoon|
|Chili paste||1⁄2 Teaspoon|
|Vegetable cooking spray||1|
|Vegetable oil||2 Teaspoon, divided|
|Sweet red pepper||1 Large, cut into julienne strips|
|Green pepper||1 Large, cut into julienne strips|
|Chopped green onions||1 Cup (16 tbs), divided|
|Minced garlic||1 Tablespoon|
|Lean flank steak||1|
|Sliced fresh mushrooms||1 1⁄2 Cup (24 tbs)|
Place vermicelli in a large bowl; add warm water to cover.
Let stand 20 minutes.
Combine chicken broth and next 3 ingredients in a small bowl; stir well, and set aside.
Coat a wok or large nonstick skillet with cooking spray; add 1 teaspoon oil.
Heat at medium-high heat (375°) until hot.
Add peppers, and stir-fry 1 minute.
Add 3/4 cup green onions and garlic; stir-fry 1 minute.
Remove vegetables from wok, and keep warm.
Partially freeze steak; trim fat from steak.
Slice steak diagonally across grain into 1/8 inch-thick slices.
Add remaining 1 teaspoon oil to wok; heat at medium-high heat until hot.
Add steak and mushrooms; stir-fry 2 minutes.
Add vermicelli, and toss well.
Add chicken broth mixture and vegetable mixture; stir well.
Cook, stirring constantly, 2 to 3 minutes or until mixture is thoroughly heated.
Sprinkle with remaining 1/4 cup chopped green onions.