Categories: full meal (main/side dish)

Ingredients

• 6 ounces wide rice noodles or dried egg noodles
• 2 tablespoons cooking oil or peanut oil
• 2 medium carrots, thinly sliced (1 cup)
• 2 stalks celery, cut into thin, bite-size strips
• 1 red sweet pepper, cut into thin, bite-size strips
• 12 ounces boneless beef sirloin steak or beef top round steak, cut into bite-size strips
• 1 tablespoon sesame seed
• 1/3 cup bottled stir-fry sauce

Directions

1. Cook rice noodles in boiling, lightly salted water for 3 to 5 minutes or just until tender. Or, cook egg noodles according to package directions.

2. Drain noodles; keep warm.

3. Meanwhile, pour 1 tablespoon of the oil into a wok or large skillet.

4. Preheat over medium-high heat. Stir-fry carrots in hot oil for 2 minutes.

5. Add celery and sweet pepper.

6. Stir-fry 1 to 2 minutes more or until vegetables are crisp-tender.

7. Remove vegetables from wok.

8. Add remaining oil to hot wok.

9. Stir-fry beef for 2 minutes.

10. Sprinkle sesame seed over beef; continue to stir-fry about 1 minute more or until beef is of desired doneness.

11. Return vegetables to wok; add stir-fry sauce.

12. Cook and stir for 1 to 2 minutes or until hot.

13. Serve over noodles.

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