Sirloin Stir Fry with Curly Noodles

"That was really good." - Dear Daughter
"Great dinner, Mom." - Teenage Son
"I liked that." - Hubby

The critics agree: this dinner's a winner. I can't take credit for inventing it, however. That would go to fellow personal chef and blogger Amy Casey. She posted this recipe a while ago, and I have had it printed out and on my "to try" pile for weeks. I made a few modifications to please my taste testers (sorry Amy, they do NOT like edamame), and dinner was served.

Sirloin Stir Fry with Curly Noodles
Serves 5 (with extra sauce)

1 cup hoisin sauce
3/4 cup rice wine vinegar
1 small can (6 oz.) pineapple juice
1/3 cup honey
1 garlic clove, pressed
1/2 tablespoon jarred minced ginger
1 t. cornstarch
1 1/2 lbs. sirloin tips, sliced thin
1 T. light brown sugar
2 T. canola oil, divided
dash crushed red pepper flakes
salt and pepper
1 large red bell pepper, cored and thinly sliced
2 cups snow peas, stringed
1 package curly Chinese noodles, cooked according to package directions
2 scallions, sliced thin
sesame seeds

Combine first 6 ingredients (hoisin through ginger) in a sauce pan; bring to a boil and simmer for 30 minutes, or until reduced to about half. Stir in cornstarch and simmer 1 more minute. Remove from heat.

Meanwhile, toss sirloin with brown sugar, 1 T. canola oil, red pepper flakes, salt and pepper. Heat remaining 1 T. oil in a large skillet. Brown the beef for 3 minutes. Drain excess fat. Add bell pepper strips and snow peas, cover and cook for 3 more minutes. Add 1/2 cup sauce and toss until sauce thickens and coats meat and vegetables (about 1 minute). Spoon sauce and vegetables over curly noodles. Sprinkle each serving with scallions and sesame seeds and serve.