Thai Inspired Beef and Noodle Stir-fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
3 tbsp fresh lime juice3 tbsp tamari3 tbsp canola oil3 tbsp brown sugar1/2 tsp garlic powder1/4 tsp ginger1/4 tsp curry powder6 oz round steak2 oz brown rice stick noodles1/2 tbsp toasted sesame oil1/4 large sweet onion2 garlic cloves, minced1 large carrot, julienned6 oz baby carrots, julienned4 button mushrooms1 orange bell pepper, julienne5 1/4 oz snow peas1/3 cup toasted sesame seeds1/4 cup (2 oz) crumbled goat feta2 green onions, minced
In a small cup or bowl, mix together the lime juice, tamari, oil, sugar, garlic powder, ginger and curry powder. Set aside.
With a sharp knife, thinly slice the steak against the grain of the meat into strips and place in a large Ziploc bag.
Pour in half the marinade, placing the other half in a sealed container for later.
Seal the bag, pressing out as much air as possible and squish the meat around to thoroughly immerse in the marinade.
Place in the fridge overnight.
An hour before you're ready to cook and serve, bring meat out and allow to come to room temperature.
Bring a pot of water to a boil and add the rice sticks. Cook for 3 minutes, then drain, rinse with cold water, and toss with sesame oil.
Heat a deep, non-stick skillet over medium-high heat.
Add the beef and remaining marinade in the bag and cook until done, about 3-5 minutes. Remove to a plate.
Reduce the heat to medium and add the onion, garlic and carrots. Cook, stirring often, until the carrots are beginning to soften.
Add the reserved marinade, mushrooms, bell pepper, snow peas and sesame seeds and cook until the vegetables are softened to your liking.
Add the noodles and the cooked beef and toss well to combine.
Add he feta and green onions and toss well, then serve.
Serving Size: Makes 2 HUGE or 3 regular bowls
With a sharp knife, thinly slice the steak against the grain of the meat into strips and place in a large Ziploc bag.
Pour in half the marinade, placing the other half in a sealed container for later.
Seal the bag, pressing out as much air as possible and squish the meat around to thoroughly immerse in the marinade.
Place in the fridge overnight.
An hour before you're ready to cook and serve, bring meat out and allow to come to room temperature.
Bring a pot of water to a boil and add the rice sticks. Cook for 3 minutes, then drain, rinse with cold water, and toss with sesame oil.
Heat a deep, non-stick skillet over medium-high heat.
Add the beef and remaining marinade in the bag and cook until done, about 3-5 minutes. Remove to a plate.
Reduce the heat to medium and add the onion, garlic and carrots. Cook, stirring often, until the carrots are beginning to soften.
Add the reserved marinade, mushrooms, bell pepper, snow peas and sesame seeds and cook until the vegetables are softened to your liking.
Add the noodles and the cooked beef and toss well to combine.
Add he feta and green onions and toss well, then serve.
Serving Size: Makes 2 HUGE or 3 regular bowls
Nutritional Info Amount Per Serving
- Calories: 595.4
- Total Fat: 32.7 g
- Cholesterol: 35.4 mg
- Sodium: 1,148.1 mg
- Total Carbs: 57.0 g
- Dietary Fiber: 8.4 g
- Protein: 26.7 g
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