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Steak And Noodle Stir-Fry

curry, stirfry - beef

2 tablespoons vegetable oil
1 pound sirloin steak; thinly sliced
1 onion; sliced
2 cloves garlic; minced
1 cup baby carrots; halved
1 tablespoon mild curry paste
1 can (10 oz) chicken stock
2 tablespoons hoisin sauce
1/4 teaspoon ground ginger
1 pkg (1 lb) precooked Chinese noodles
8 ounces asparagus; cut in 1 1/2-inch length
1 cup sugar snap or snow peas
1 tablespoon cornstarch
2 green onions; sliced

Start with garden salad. In wok or large skillet, heat half of the oil over high heat; stir-fry steak, in batches, for 2 minutes or until browned but still pink inside. Transfer to plate. Add remaining oil to pan; stir-fry onion, garlic, carrots and curry paste for 2 minutes. Add stock; cover and cook for 2 minutes. Add 3/4 cup water, hoisin sauce and ginger; bring to boil. Loosen noodles under warm water; add to pan. Add asparagus and peas; cook over medium heat, stirring, for 3 minutes. Return steak and any juices to pan. Whisk cornstarch with 1 tablespoons cold water; stir into pan and cook, stirring, for 1 minute or until thickened. Sprinkle with onions.

Contributor: Canadian Living Magazine, May, 2000

Yield: 4 servings

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