Beef & Broccoli Noodles

Beef & Broccoli Noodles

Photo Credits By the Recipe
 

            Ingredients

                        12 oz. wide rice noodles or udon noodles

                        1/3 c. low-sodium soy sauce

                        3 cloves garlic, minced

                        Juice of 2 limes, plus wedges for serving

                        1 tbsp. Sriracha

                        1 tsp. honey

                        3 tbsp. toasted sesame oil, divided

                        1 tbsp. cornstarch

                        3/4 lb. flank steak, thinly sliced against the grain

                        1 large head broccoli, cut into florets

                        8 oz. baby bella mushrooms, sliced

          Method:

                        -In a large pot of salted boiling water, cook noodles according to package directions until al dente. Drain, then rinse with cold water.

                        -In a small bowl, whisk together soy sauce, garlic, lime juice, Sriracha, honey, and 2 tablespoons of sesame oil, then whisk in cornstarch until smooth.

                        -In a large skillet over medium-high heat, heat remaining 1 tablespoon sesame oil. Add steak and sear 3 to 5 minutes per side.

                        -Stir in broccoli, mushrooms, and 2 tablespoons water and cook until tender, about 6 minutes more. Add sauce, simmer 3 minutes, then reduce heat to low and add cooked noodles. Toss until fully coated and warmed through.

 

 

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