Beef Stir-fry with Noodles

from Mom

12 ounces boneless beef sirloin steak, trimmed of fat
2 cups fresh pea pods
3 Tbsp reduced-sodium soy sauce
2 Tbsp rice vinegar
4 ounces Oriental-style noodles (chukka soba) or linguine
2 cloves garlic, minced
2 cups thinly sliced carrots
6 green onions cut on bias about ½ inch
2 tsp cooking oil

Partially freeze meat about 30 minutes. Thinly slice meat across the grain into bite-size pieces. Set aside. Remove ends from pea pods; halve pea pods diagonally. For sauce, in a small mixing bowl stir together soy sauce and rice vinegar and set aside.

Cook noodles according to package. Drain. Rinse with cold water. Drain and set aside.

Spray an unheated, large skillet with nonstick coating. Preheat over medium-high heat. Stir-fry garlic in skillet for 15 seconds. Add pea pods, carrots, and green onions. Stir-fry for 2-3 minutes or until tender-crisp. Remove vegetables from pan.

Pour oil into hot pan. If necessary, add more oil during cooking. Add beef to pan and stir-fry for 2-3 minutes or until desired doneness. Push beef from center of pan. Add sauce to center of pan. Add vegetables and cooked noodles. Cook and stir until heated through and coated with sauce immediately.