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1 pound boneless beef sirloin steaks, or round, cut into 2x1/4-inch strips
1 tablespoon vegetable oil
1 teaspoon cornstarch
1/2 teaspoon soy sauce
1 (6-ounce) package rice stick noodles
1 tablespoon vegetable oil
1 tablespoon finely chopped ginger root
1 clove garlic, finely chopped
1 (16-ounce) bag frozen broccoli, carrots, and cauliflower
1 tablespoon vegetable oil
3/4 cup beef broth
1/3 cup rice vinegar or cider
1/3 cup honey
3 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper
4 medium green onions, sliced (1/4 cup)


1. Toss beef, 1 tablespoon vegetable oil, the cornstarch and 1/2 teaspoon soy sauce in glass or plastic bowl. Cover and refrigerate 20 minutes. Soak noodles in cold water 5 minutes; drain.

2. Heat 12-inch skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil; rotate skillet to coat with oil. Add gingerroot and garlic; stir-fry 30 seconds. Add vegetables; stir-fry until crisp-tender. Remove vegetables from skillet.

3. Add 1 tablespoon vegetable oil to skillet; rotate to coat. Add beef; stir-fry about 5 minutes or until brown. Remove beef from skillet.

4. Add broth, vinegar, honey, 3 tablespoons soy sauce, the sesame oil and red pepper to skillet. Stir in noodles; heat to boiling. Cook over medium heat about 2 minutes, stirring frequently, until noodles are tender. Stir in beef, vegetables and onions; cook and stir 1 minute.


From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.