Recipe - For-1: Beef And Vegetable Stir-Fry With Noodl

1 tablespoon Packed brown sugar
1 tablespoon Wine vinegar
1 tablespoon Soy sauce
1 teaspoon Cornstarch
One fourth pound Round steak
2 teaspoon Vegetable oil
2 cup Oriental mix vegetables
4 ounce Steamed Chinese noodles,
broken up

Oriental style frozen vegetables are available in most supermarkets.

Look for vacuum packaged steamed noodles in the produce department. Package
usually contains 350g [approx 11 oz] only One fourth pkg is required.

In small bowl, combine sugar, vinegar, soy sauce, cornstarch and 1 tb
water. Stir until cornstarch is dissolved; set aside.

Trim fat from steak; cut meat into thin cut or sliced up diagonally. In nonstick
skillet, heat half of the oil over mediumhigh heat; cook meat, stirring,
for 23 minutes or until well browned. Remove to plate. Add remaining oil
and vegetables to pan; stirfry for 56 minutes or until tender. Stir
cornstarch mixture; stir into pan along with meat. Cook, stirring, until
sauce is boiling and thickened. Add noodles; cook until heated through.

Per