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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Cal/Serv:
662
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.
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Ingredients
- 12 oz.
wide rice noodles or udon noodles
- 1/3 cup
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
Directions
- Step 1In a large pot of salted boiling water, cook noodles according to package directions until al dente. Drain, then rinse with cold water.
- Step 2In a small bowl, whisk together soy sauce, garlic, lime juice, Sriracha, honey, and 2 tablespoons of sesame oil, then whisk in cornstarch until smooth.
- Step 3In a large skillet over medium-high heat, heat remaining 1 tablespoon sesame oil. Add steak and sear 3 to 5 minutes per side.
- Step 4Stir 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.
- Step 5Serve with lime wedges.
THIS SAUCE IS BOSS...so use it whenever you can: on roasted Brussels sprouts, over baked salmon, or with chicken tenders
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