Beef & Broccoli Noodles

B e e f & B r o c c o l i

Noodles

Ingredients 12 oz. wide rice or udon noodles ⅓ cup low-sodium soy sauce 3 cloves garlic, minced Juice of 2 limes, plus wedges for serving 1 Tbsp. Sriracha 1 tsp. honey 3 Tbsp. toasted sesame oil, divided 1 Tbsp. cornstarch ¾ lb. flank steak, thinly sliced against the grain 1 large head broccoli, cut into florets 8 oz. baby bella mushrooms, sliced

Directions 1. In the Universal 4.2 Qt. Stockpot full 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 Universal 9½” Nonstick Frypan 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.