Thai Inspired Beef and Noodle Stir-fry

3 tbsp fresh lime juice
3 tbsp tamari
3 tbsp canola oil
3 tbsp brown sugar
1/2 tsp garlic powder
1/4 tsp ginger
1/4 tsp curry powder
6 oz round steak
2 oz brown rice stick noodles
1/2 tbsp toasted sesame oil
1/4 large sweet onion
2 garlic cloves, minced
1 large carrot, julienned
6 oz baby carrots, julienned
4 button mushrooms
1 orange bell pepper, julienne
5 1/4 oz snow peas
1/3 cup toasted sesame seeds
1/4 cup (2 oz) crumbled goat feta
2 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