#blackstonecooking

This recipe for stir-fried rice noodles, colorful vegetables, and thinly sliced flank steak is flavorful and delicious. This dish has the ideal harmony of flavors and textures thanks to the addition of savory sauces and spices.

Ingredients: 8 oz flank steak, thinly sliced. 8 oz rice noodles. 2 tablespoons vegetable oil. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 cup broccoli florets. 1 cup snap peas, trimmed. 3 cloves garlic, minced. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 2 tablespoons hoisin sauce. 1 teaspoon sesame oil. 1/2 teaspoon red pepper flakes optional. Salt and pepper to taste. Green onions, chopped for garnish. Sesame seeds for garnish.

Instructions: Cook the rice noodles according to package instructions, then drain and set aside. In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, sesame oil, and red pepper flakes if using. Set aside. Heat 1 tablespoon of vegetable oil on your Blackstone griddle over high heat. Add the sliced flank steak and stir-fry for 2-3 minutes until it's browned and cooked to your desired doneness. Remove the steak from the griddle and set it aside. Add the remaining 1 tablespoon of vegetable oil to the griddle. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Add the bell peppers, broccoli, and snap peas to the griddle. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. Return the cooked steak to the griddle and add the cooked rice noodles. Pour the prepared sauce over the ingredients on the griddle and toss everything together until well coated. Cook for an additional 2 minutes to heat everything through. Season with salt and pepper to taste. Garnish with chopped green onions and sesame seeds before serving. Serve hot and enjoy your Blackstone Steak and Vegetable Noodle Stir Fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

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