Lunchbreak: Chef Eric Paul Meredith makes Asian beef and noodles

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Eric Paul Meredith

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Asian Beef and Noodles

1/4 cup water
3 Tbs hoisin sauce
1 Tbs red wine vinegar
2 Tbs vegetable oil
1 medium cucumber, peeled, seeded and sliced
1/2 small red bell pepper, sliced into strips
1/4 cup canned water chestnuts, sliced
7 oz  udon noodles, broken, cooked
4 tsp fresh cilantro leaves
8 oz boneless round steak, raw, 1/8" trim, cut in 1/2" thick cubes
5 whole unsalted, dry-roasted peanuts, chopped

Combine water, hoisin sauce, and vinegar in a small bowl.  Heat large nonstick skillet over medium-high heat until hot. Brush skillet with oil. Add cucumber, and bell pepper; stir-fry 1 minute. Stir in noodles, 1/2 cilantro, and 1/2 hoisin mixture. Remove from skillet into a bowl. Heat same skillet over medium-high heat until hot. Place beef steaks in skillet; cook 2 to 4 minutes, turning once. Add remaining hoisin mixture; turn steaks to coat. Serve with noodles. Sprinkle top with remaining cilantro and peanuts.