1 (1.5 lb) flank steak
2 green or red bell peppers
1 large onion
2 tbsp. peanut oil
1 lb. fresh mushrooms
2 tbsp. soy sauce
3 cloves garlic, minced
1/2 inch knob fresh ginger, finely grated
1/4 tsp. red pepper flakes
2 cups low sodium beef broth
1 pkg japanese noddles, cooked

1. Slice the flank steak into thin strips similar to fajita steak.

2. Cut peppers into thin stripes, julienne the onion, and slice the mushrooms.

3. Mix the soy sauce, garlic, ginger , and red pepper flakes.

4. Start to bring the beef broth to a boil with most of the soy mix reserving a few tablespoonfuls.

5. Place peanut oil in a pan and stir-fry the steak strips over high heat till done.

6. Add the vegetables and the reserved soy mix to the steak and add the pasta to the boiling broth.

7. When the pasta and vegetables are cooked (according to package directions) place the noodles in serving bowls and top with the steak and vegetables.

Submitted by: Justin Cook