细翻云覆雨g Magazine - November/December 2020

Servings:4

Takeout may be easy, but it’s nowhere near as fun as making dinner yourself. Tonight, pick up a package of bean threads or rice noodles and treat your family to the taste of authentic Asian takeout with this speedy stir-fry made at home.

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3 oz. bean threads (cellophane noodles) or thin rice noodles
1/4 cup canola or peanut oil
3 Tbs. soy sauce
1-1/2 Tbs. Asian sesame oil
1-1/2 Tbs. rice vinegar
1汤匙。浅红糖
1/2 lb. flank steak
Kosher salt
1 small zucchini (about 6 oz.), halved and thinly sliced crosswise into half circles
1 cup matchstick-cut or grated carrot (1 large carrot)
1 small yellow onion, halved and thinly sliced crosswise into half circles
1汤匙。toasted sesame seeds

营养样本量基于四份
Calories (kcal) : 390
Fat Calories (kcal): 220
Fat (g): 24
Saturated Fat (g): 3.5
Polyunsaturated Fat (g): 7
单不饱和脂肪（G）：12
Cholesterol (mg): 20
Sodium (mg): 1320
Carbohydrates (g): 29
Fiber (g): 2
Protein (g): 14

Preparation

Bring a 3-qt. pot of water to a boil. Add the bean threads or rice noodles, remove from the heat, and let sit until just softened (they should still be plenty toothy), about 3 minutes. Drain in a colander and rinse well under cool, running water. Toss with 1 Tbs. of the canola or peanut oil, and spread out on a tray or large plate lined with paper towels.
In a small bowl, mix the soy sauce, sesame oil, rice vinegar, and brown sugar. Trim the beef of excess fat and slice it thinly across the grain. Cut the slices into 2-inch pieces. Season the beef with salt.
Heat 1-1/2 Tbs. of the canola or peanut oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the beef and cook, stirring, until it loses most of its raw appearance, about 1 minute. Transfer to a large plate.
添加剩余的1-1/2 TBS。油和蔬菜到锅中。煮，搅拌，直到它们开始变软约2分钟。将热量降低到中等，然后加入牛肉和面条。搅拌大豆混合物，然后淋上所有的毛毛雨。煮，扔掉，直到所有酱汁都均匀地涂上，然后将蔬菜煮熟，大约3分钟。立即食用，撒上芝麻。

用美味开始用餐Kimchi Pancakes.