Total Time
1hr 3mins
Prep 45 mins
Cook 18 mins


Ingredients Nutrition

  • 8 ounces wide rice noodles, preferably brown-rice noodles
  • 12 cup shao hsing rice wine or 12 cup dry sherry
  • 4 teaspoons black bean garlic sauce
  • 1 tablespoon low sodium soy sauce
  • 2 teaspoons light brown sugar
  • 2 teaspoons cornstarch
  • 4 teaspoons canola oil or 4 teaspoons peanut oil
  • 1 teaspoon minced ginger
  • 1 small onion, thinly sliced
  • 1 (12 ounce) bagfresh asian stir fry vegetables
  • 12 cup water, divided
  • 8 ounces sirloin steaks, cut into thin slices


  1. Fill a large wok with water and bring to a boil.
  2. Add noodles and cook, stirring frequently, until just tender, 4-6 minutes or according to package directions.
  3. Drain, rinse with cold water and transfer to a bowl.
  4. Wipe the pan dry.
  5. Combine rice wine, black bean-garlic sauce, soy sauce, brown sugar and cornstarch in a small bowl; set aside.
  6. Heat 2 teaspoons oil in the wok over medium-high heat.
  7. Reduce heat to medium; add ginger and cook, stirring, for 30 seconds.
  8. Add onion and cook, stirring, until softened, 1-3 minutes.
  9. Add vegetables and 1/4 cup water; cover and cook, stirring occasionally, until the vegetables are tender-crisp, 2-4 minutes.
  10. Transfer the vegetables to the bowl with the noodles; wipe the pan dry.
  11. Heat the remaining 2 teaspoons oil in the wok over med-high heat.
  12. Add steak and cook, stirring, until browned, 1-3 minutes.
  13. Stir the reserved sauce and add to the pan; cook, stirring, until the sauce has thickened slightly, 1-2 minutes.
  14. Return the noodles and vegetables to the wok along with the remaining 1/4 cup water; cook, tossing to coat with the sauce, until heated through, about 2 minutes more.
  15. 381 calories, 8 g fat, 57 g carb, 3 g fiber.