Thai-Inspired Bavette Steak Noodle Stir-Fry
with Baby Broccoli, Mushrooms & Peanuts
- Sesame
- Soy
- Wheat
- Peanuts
Get ready for a dish that's as easy to cook as it is delicious! Thinly sliced steak, mushrooms, and baby broccoli are stir-fried with fragrant ginger, then tossed with springy lo mein noodles in a sweet soy–lime glaze. Topped with scallion greens, crunchy peanuts, and a hint of chili heat, this Thai-inspired noodle dish is fresh, savory, and ready in a flash.
Ingredients
1 tablespoon
Cornstarch
1 thumb
Ginger
2 unit
Scallions
1 unit
Baby Broccoli
2 clove
Garlic
1 unit
Lime
1 teaspoon
Chili Flakes
½ cup
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
½ ounce
Peanuts
(Contains: Peanuts)
10 ounce
Bavette Steak
4 ounce
Button Mushrooms
4.5 ounce
Lo Mein Noodles
(Contains: Wheat)
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. • Drain and rinse noodles thoroughly under cold water, at least 30 seconds. Return noodles to pot and toss with a drizzle of oil.
• Pat steak dry with paper towels and thinly slice crosswise. (TIP: Prefer a smaller bite? Cut strips into bite-size pieces!) In a medium bowl, combine steak with cornstarch, salt, and pepper until well coated. • Heat a drizzle of oil in a large pan over medium-high heat. Add coated steak and cook until browned and cooked through, 2 minutes per side. • Turn off heat; transfer to a plate. Wipe out pan.
• Wash and dry produce. • Peel and mince or grate ginger. Trim scallions. Thinly slice greens; cut whites into 1-inch batons. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic. Cut and discard woody ends from baby broccoli; chop into bite-size pieces. Quarter lime.
• Heat a drizzle of oil in pan used for steak over medium-high heat. Add ginger and scallion whites; season with salt and pepper. Cook, stirring frequently, until ginger is fragrant and scallions are beginning to char, 1-2 minutes. • Add another drizzle of oil and mushrooms to pan. Season with salt and pepper. Cook, stirring occasionally, until mushrooms are tender and beginning to brown, 3-5 minutes.
• Add a drizzle of oil, garlic, baby broccoli, and a pinch of chili flakes to pan with mushroom mixture. (TIP: Add more chili flakes if you like things spicy!) Season with salt and pepper. Cook, stirring occasionally, until broccoli is deep green in color, 2-3 minutes. • Reduce heat to medium. Pour 1⁄4 cup water (1⁄2 cup for 4 servings) over veggies. Cook, undisturbed, until water has evaporated and veggies reach desired tenderness, 1-4 minutes.
• Once veggies are done steaming, stir in steak, drained noodles, sweet soy glaze, and juice from half the lime. Toss until everything is evenly coated in sauce, about 1 minute.
• Divide stir-fry between bowls. Garnish with peanuts, scallion greens, and any remaining chili flakes if desired. Serve with remaining lime wedges on the side.
Beef is fully cooked when internal temperature reaches 145°.
