4 beef eye round steaks (1/2-inch thick)
1/4 c. water
3 tbsp. hoisin sauce
1 tbsp. red-wine vinegar
oil
1/4 c. sliced green onion
1 small cucumber, peeled, halved, seeded and sliced
1 small red bell pepper
3 oz. Chinese noodles, broken and cooked
4 tsp. chopped cilantro, divided

Combine water, hoisin sauce and vinegar; reserve. Heat a nonstick frying pan over medium heat. Brush frying pan lightly with oil. Add cucumber, red pepper and green onions. Cook and stir for 1 minute. Stir in noodles, 3 teaspoons cilantro and half of the reserved sauce. Place on a warm platter. Pan broil beef eye round steaks for 2 to 3 minutes; do not overcook. Add remaining sauce mixture to frying pan, turning steaks to coat. Place steaks on noodle mixture. Spoon warm sauce over steaks to coat. Sprinkle with remaining cilantro. This makes 4 servings.