4 dried vermicelli pasta nests

12 ounces boneless beef sirloin steak or beef top round steak

3/4 C. beef broth

3 T. reduced-sodium soy sauce

2 T. balsamic vinegar

2 T. honey

2 T. cornstarch

1/4 tsp. crushed red pepper

1 T. minced fresh ginger

1 T. cooking oil

4 C. sliced bok choy or baby bok choy

1 medium red onion, cut into thin wedges

2 medium red sweet peppers, cut into julienne strips (2 C.)

 

Cook pasta nests according to package instructions, drain. Keep warm. Meanwhile, trim fat from beef. Partially freeze beef. Thinly slice across the grain into bite-size strips. For sauce: In a small bowl, combine beef broth, soy sauce, vinegar, honey, cornstarch, and red pepper. Set aside. In a wok or a 12-inch nonstick skillet, stir-fry ginger in hot oil over medium-high heat for 15 seconds. Add bok choy and onion; stir-fry for 2 minutes. Add sweet peppers; stir-fry for 1 minute more or until vegetables are crisp-tender. Remove vegetables from the wok. Add beef to wok; stir-fry for 2 to 3 minutes or until desired doneness. Push the beef from the center of the wok. Stir sauce. Add the sauce to the center of the wok. Cook and stir until thickened and bubbly. Return the cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cover and cook for 1 minute more. To serve, place one angel hair nest on each plate. Spoon beef mixture over noodles. Serve immediately.