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°.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the rich, balanced flavors, with some finding the sauce too sweet or salty. Adjust seasoning to taste 🍲.
- Ease of prep: Prep time was longer than expected for some; consider slicing meat when partly frozen for easier cutting.
- Suggestions: Consider reducing sweet soy glaze for less sweetness; add extra veggies like bell peppers for more variety.
- Portions: Some found portions generous and filling, while others wished for more noodles or vegetables.
- Texture: The bavette steak was tender for many, though some found it tough; cube the meat for easier eating.
Reviews from our home cooks
Loved that it was spicy, really liked the ginger and the lime - really complimentary, flavors mixed really well. Nothing negative, really liked the broccolini. Very tasty, loved the meat, very filling. Honestly I think it would be better to cube the steak to make it easier to eat rather than strips. Was a bit of a pain to cook since it had a lot of moving parts. Really liked the broccolini - hope to see it in more recipes.
Directions are in wrong order. 1. Prep should be first. Cut veg. and steak. It took me 45 minutes to prep!!! Exhausting!!! 2.Season and cook steak. 3.cook noodles, 4. Cook mushrooms 4. Steam vegs 5. finish stir fry
I liked the simplicity of prepping the beef with just corn starch, and the baby broccoli instead of florets. Easy & satisfying!
This was a solid meal. The flavors were really good, especially loved the steak and mushrooms. Just the right amount of spiciness. The whole family loved this one!!
I want this again. Everything was perfect - the broccoli was so different and the steak was not a cheap cut. It was like ordering Chinese takeout
Awesome! Full of flavor! They did send broccolini instead of baby broccoli. Did not like the taste or texture of that! With broccoli, it would be perfect!
The baby broccoli seemed much more like broccolini. Wish some of the prep work could've been done for me (slicing mushroom, peeling and grating ginger, trimming broccoli, slicing steak, etc). It was just a lot of work and took way longer than 30 minutes.
We added extra lo mein noodles, sauce, crushed peanuts, and cut the meat into bites the size of a thumb nail-ish. We knew we would like it and wanted leftovers.
Loved this!! We find the ranch steak is best & easiest to cook when cut in pieces like this as opposed to cooking it whole.
Held this a little too long, and the broccoli went off. My kid made the recipe, and while the steak came out great, he put in way too much ginger...but the bones of the recipe are good.
