Thai-Inspired Steak Noodle Stir-Fry

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 ¼ cup water (½ 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.