Oriental Beef Steak and Noodles
4 beef eye round steaks, cut into 1/2-inch pieces
1/4 cup water
3 tablespoon hoisin sauce
1 tablespoon red wine vinegar
1 small cucumber, peeled, seeded, halved and sliced
1 small red bell pepper, cut into thin strips
1/4 cup sliced green onion
3 ounces cooked Chinese noodles, broken and drained
4 teaspoons chopped fresh cilantro, divided
Combine water, hoisin sauce and wine vinegar; reserve. Heat large nonstick skillet over medium-high heat. Brush skillet lightly with oil. Add cucumber, bell pepper and green onion; cook and stir 1 minute. Stir in noodles, 1 tablespoon cilantro and half of reserved hoisin mixture. Remove to warm platter. Heat same skillet over medium-high heat until hot. Panbroil beef eye round steaks 2 to 4 minutes, turning once. Do not overcook. Add remaining hoisin mixture to skillet, turning steaks to coat.
Notes: To serve, place steaks on noodle mixture. Spoon warm sauce over steaks. Sprinkle with remaining 1 teaspoon cilantro.