Skinny Beef & Broccoli Noodles

With soy sauce-infused flank steak and broccoli, these rice noodles are so much better than takeout.










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With soy sauce-infused flank steak and broccoli, these rice noodles are so much better than takeout.



Ingredients:
  • 1 lb. wide rice noodles or udon noodles
  • 1/3 c. low-sodium soy sauce
  • 3 cloves garlic, minced
  • Juice of 2 limes
  • 1 tbsp. Sriracha hot sauce
  • 1 tsp. honey
  • 3 tbsp. sesame oil
  • 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
  • Lime wedges, for serving

Instructions:


  1. In a large pot of salted boiling water, cook noodles according to package directions until al dente. Drain.
  2. In a small bowl, whisk together soy sauce, garlic, lime juice, Sriracha, honey, and 2 tablespoons sesame oil. Whisk in cornstarch and set aside.
  3. In a large skillet over medium-high heat, heat remaining tablespoon sesame oil. Add steak and cook 3 to 5 minutes. Add broccoli and mushrooms and 2 tablespoons water and stir, cooking until tender, about 6 minutes more. Reduce heat to low and add cooked noodles and reserved sauce to skillet. Toss until fully coated and warmed through. Serve with lime wedges.


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