Beef Chow Fun

Serves 4
Eating Well magazine

*8 oz. wide rice noodles
*1/2 cup dry sherry
*4 tsp black bean-garlic sauce
*1 tbsp soy sauce
*2 tsp brown sugar
*2 tsp cornstarch
*4 tsp sesame oil
*1 tsp minced ginger
*1 bag frozen stir fry vegetables
*1/3 cup water, divided
*8 oz. sirloin steak, cut into thin slices

Fill a large skillet with water and bring to a boil. Add noodles and cook, until just tender. Drain, rinse with cold water and transfer to a large bowl. Wipe the pan dry.

Combine sherry, black bean-garlic sauce, soy sauce, brown sugar and cornstarch in a small bowl; set aside.

Heat 2 tsp oil in the skillet. Add ginger and cook for 30 seconds. Add vegetables and half of the water; cover and cook, stirring occasionally, until the vegetables are tender-crisp. Transfer the vegetables to the bowl with the noodles. Wipe the pan dry.

Heat oil in the skillet. Add the steak and cook, stirring until browned. Stir in the reserved sauce, bring to a boil and then reduce heat. Cook until sauce has thickened slightly. Return noodles and vegetables to the pan along with the remaining water. Cook and toss, coating everything with the sauce until heated through, 2 minutes more.