FLANK STEAK, SNOW PEAS AND TOMATO STIR FRY

Ingredients:

• 2 pounds flank steak, placed in freezer for 1 hour
• 2 teaspoons baking soda (yes, baking soda…you read this right!)
• ¼ cup soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons hoisin sauce
• 1 teaspoon Chinese Five Spice
• 2 tablespoons brown sugar
• 1 teaspoon freshly ground ginger
• 2 cloves garlic, minced
• 1 heaping teaspoon cornstarch
• 2 tablespoons canola or vegetable oil
• 1 small onion, thinly sliced
• 8 ounces sliced mushrooms
• 2 cups snow peas, cleaned
• 2 medium tomatoes, each cut into eighths
• 1 cup water, beef or chicken broth

 
Have the flank steak partially frozen for ease in slicing.  Slice against the grain into 1/8 inch thick slices. Put into a bowl with the baking soda.  Toss.  Allow to sit for 15 minutes.  The baking soda acts as a tenderizer. While the meat is tenderizing, mix the next 8 ingredients in a small bowl.  Set aside. 

Heat the oil in a large skillet; add the meat and stir fry for 2 minutes, stirring to brown all sides.  Add the onion, mushrooms and snow peas.  Toss well; cook for 3-4 minutes.  Add tomatoes, the soy sauce mixture and bring to a simmer; cook for 2 minutes.  If too thick, add the water or broth. Cook 1 minute.  Pour over the rice noodles and serve at once.  Serves 4. 
 
RICE NOODLES FOR STIR FRY

• 1 pound clear rice noodles (vermicelli), boiled for 3 minutes, drained