BEEF AND VEGETABLE STIR FRY

Chinese Food!!!!! So many nights it's EXACTLY what you want. However, when I order it as take-out, I have yet to find a place that serves it on the lighter side....I know what you are saying...what's the point of "the lighter side" it's CHINESE FOOD!!!

Well, I like to make my own and feel a little better when I am done. This recipe stretches a little beef by adding plenty of vegetables.

Ingredients:

1/2 lb flank steak

1 zucchini halved and very thinly sliced

1 large grated carrot

1 large shallot chopped

4 oz cellophane noodles or thin rice noodles

1/4 cup canola oil

4 tbl soy sauce

1 tbl brown sugar

1-1/2 tbl sesame oil

1-1/2 tbl rice vinegar

1 tbl toasted sesame seeds

salt

Bring water to a boil in a sauce pan and add noodles. Remove from the heat and let stand about 3 minutes until softened. Drain and rinse under cold water Add 1 tbl canola oil and separate them on wax paper or a plate. Set aside

In a bowl, mix the soy sauce, sesame oil, vinegar and brown sugar. Trim the beef and slice thin across the grain into 1 inch pieces and season with salt.

In a large saute pan, heat 1-1/2 tbl of canola oil until it is hot. Add the beef and cook about a minute and transfer to a plate. Add the remaining 1-1/2 tbl oil to the pan and add zucchini, carrot and onion. Cook until softened about 2 minutes. Reduce the heat and add back the beef and noodles. Stir the soy mixture and add it to the pan. Stir until everything is evenly coated and hot, about 3-4 minutes.

Serve with a sprinkle of sesame seeds...soooo good!

ENJOY!