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Skinny Beef & Broccoli Noodles

recipe image

Beef & Broccoli Noodles

Ethan Calabrese

With soy sauce-infused flank steak and broccoli, these rice noodles are packed with flavor.

Editor’s Note: After reviewing feedback and restesting the recipe, we the amount of lime and honey in the ingredient list on April 23, 2021.  

Yields:

4


servings

Prep Time:

0

hours

15

mins

Cook Time:

0

hours

30

mins

Total Time:

0

hours

45

mins

12
oz.

wide rice noodles or udon noodles

1/3
c.

low-sodium soy sauce

3


cloves garlic, minced

Juice of 1 lime, plus wedges for serving

1
tbsp.

Sriracha

1
tbsp.

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

  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.

THIS SAUCE IS BOSS…so use it whenever you can: on roasted Brussels sprouts, over baked salmon, or with chicken tenders

noodles-beef

Ethan Calabrese

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Executive Editor
Lindsay Funston is a food editor who has more than 10 years experience tasting everything from pickles to bloody marys, writing about food trends, and creating easy recipes.

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