Steak & Rice Noodle Stir-Fry with Zucchini, Bell Pepper & Green Onion

Directions

1. 1. Bring a medium pot of water to a boil, then remove from heat and soak the rice noodles for about 10 minutes. Drain in a colander and rinse; set aside.
2. 2. Pat the steak dry, slice it across the grain into thin strips, and toss with cornstarch, a pinch of salt, and pepper.
3. 3. Heat a nonstick skillet over medium and add oil. Sear the steak until cooked through, about 4–5 minutes, then transfer to a plate and loosely cover with foil.
4. 4. While the steak rests, wash and dry the zucchini and bell pepper. Cut the zucchini into thin half-moons and the pepper into thin strips; place in a bowl.
5. 5. Peel and mince the ginger and garlic, then add them to the bowl with the vegetables.
6. 6. Return the skillet to medium heat and cook the vegetables with a little salt and pepper until they are fork-tender, about 5–6 minutes. Remove from heat and keep in the skillet or transfer to the plate with the steak.
7. 7. In a small bowl, whisk together soy sauce, water, fish sauce, and an extra teaspoon of cornstarch until smooth.
8. 8. Return the vegetables to the skillet, pour in the prepared sauce, and simmer until the mixture thickens, about 2–3 minutes.
9. 9. Trim the green onions, then cut them into thin crosswise pieces; add to the skillet.
10. 10. Add the drained noodles and the steak to the skillet and toss to coat and warm through, 1–2 minutes. Remove from heat.
11. 11. Divide the stir-fry between plates or bowls and serve.