Beef & Broccoli Noodles

Beef & Broccoli Noodles

Rating 

With soy sauce-infused flank steak and broccoli, these rice noodles are so much better than takeout.
Ingredients
  • 12 oz. wide rice noodles or udon noodles
  • ⅓ 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
  • ¾ lb. flank steak, thinly sliced against the grain
  • 1 large head broccoli, cut into florets
  • 8 oz. baby bella mushrooms, sliced
Instructions
  1. In a large pot of salted boiling water, cook noodles according to package directions until al dente. Drain, then rinse with cold water.
  2. 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.
  3. In a large skillet over medium-high heat, heat remaining 1 tablespoon sesame oil. Add steak and sear 3 to 5 minutes per side.
  4. 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.
  5. Serve with lime wedges.

 

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