Skinny Beef & Broccoli Noodles


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
1 tsp. honey
3 tbsp. 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
Lime wedges, for serving


DIRECTIONS

In a large pot of salted boiling water, cook noodles according to package directions until al dente. Drain and return to pot.
In a small bowl, whisk together soy sauce, garlic, lime juice, Sriracha, honey, and 2 tablespoons sesame oil, then whisk in cornstarch and set aside.
In a large skillet over medium-high heat, heat remaining tablespoon sesame oil. Add steak and cook 3 to 5 minutes. Add broccoli, 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.

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