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In a medium bowl, whisk together soy sauce, cornstarch, balsamic and olive oil. Cut beef into 1/4-inch thick strips. Add beef to the soy sauce mixture and mix well. Cover and refrigerate for 15 minutes to marinate.
Remove beef from marinade, reserving both. In a large skillet, heat 2 tablespoons of Sesame oil. Add beef, garlic, ginger and red pepper flakes. Stir-fry 2-5 minutes or until no longer pink. Remove from skillet.
In the same skillet, heat the remaining 1 tablespoon Sesame oil. Add broccoli, onion and bell pepper. Stir fry 2-4 minutes until vegetables are crisp-tender. Add beef back into skillet. Add remaining marinade and sesame seeds and stir to coat. Brint to a boil for 1 minute, stirring until sauce is slightly thickened.
Serve over rice and garnish with rice noodles and additional sesame seeds.
Cook rice according to package directions, reducing water measurements by 1/2 cup. Stir in Fustini's Ginger and Honey the last 5 minutes of cooking.
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