Rice Noodles with Sesame-Ginger Flank Steak

Ingredients

• 1/3  cup  rice vinegar
• 3  tablespoons  low-sodium soy sauce
• 1  tablespoon  hoisin sauce
• 2  teaspoons  cornstarch
• 1 1/2  teaspoons  sugar
• 2  teaspoons  grated peeled fresh ginger
• 1/4  teaspoon  salt
• 3  garlic cloves, minced
• 2  teaspoons  dark sesame oil, divided
• 1  (1-pound) flank steak, trimmed and cut into 1/4-inch strips
• 1 1/2  cups  shredded carrot
• 1 1/2  cups  sugar snap peas, trimmed
• 1  cup  (1/4-inch) slices red bell pepper strips
• 1/2  cup  fresh bean sprouts
• 4  cups  hot cooked rice noodles (about 8 ounces uncooked noodles)
• 1/2  cup  chopped green onions
• 1  tablespoon  sesame seeds, toasted

Preparation

Combine the first 8 ingredients, stirring until sugar dissolves.

Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan. Add half of steak; sauté 4 minutes or until browned. Remove steak from pan. Repeat procedure with remaining oil and steak. Add vinegar mixture, carrot, peas, bell pepper, and sprouts to pan; cook 3 minutes, stirring frequently. Return steak to pan. Add noodles; cook 1 minute, stirring constantly. Sprinkle with onions and sesame seeds.