Best Skinny Beef and Broccoli Noodles

Ingredients
  • 2/3 c. low-sodium soy sauce
  • 6 tsp. garlic, minced
  • Juice of 4 limes
  • 1 1/2 tbsp. hot sauce
  • 2 tsp. honey
  • 5 tbsp. sesame oil, divided
  • 2 tbsp. cornstarch
  • 1 lb. flank steak, thinly sliced against the grain
  • 1 lb. wide rice noodles or udon noodles
  • 1 large head broccoli, cut into florets
  • 8 oz. baby bella mushrooms, sliced
  • 2 tbsp. water
  • Lime wedges, for serving
In a small bowl, whisk together soy sauce, garlic, lime juice, hot sauce, honey and 4 tablespoons sesame oil. Whisk in cornstarch. Pour half of the sauce into a separate bowl and set aside. Add the sliced beef to the remaining half of the sauce mixture and allow to marinate for up to 1 hour.

When ready to cook, bring a large pot of salted water to a boil. Cook noodles according to package directions until al dente. Drain.

In a large skillet over medium-high heat, heat remaining tablespoon sesame oil. Add marinated steak (discard the marinating liquid) and cook 3 to 5 minutes. Add broccoli, mushrooms and 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.

by The Savvy Kitchen
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