- 2/3 c. low-sodium soy sauce
- 6 tsp. garlic, minced
- Juice of 4 limes
- 1 1/2 tbsp. hot sauce
- 2 tsp. honey
- 5 tbsp. sesame oil, divided
- 2 tbsp. cornstarch
- 1 lb. flank steak, thinly sliced against the grain
- 1 lb. wide rice noodles or udon noodles
- 1 large head broccoli, cut into florets
- 8 oz. baby bella mushrooms, sliced
- 2 tbsp. water
- Lime wedges, for serving
In a small bowl, whisk together soy sauce, garlic, lime juice, hot sauce, honey and 4 tablespoons sesame oil. Whisk in cornstarch. Pour half of the sauce into a separate bowl and reserve for later. Add the sliced beef to the remaining half of the sauce mixture and allow to marinate for up to 1 hour.
When ready to cook, bring a large pot of salted water to a boil. Cook noodles according to package directions until al dente. Drain.
In a large skillet over medium-high heat, heat remaining tablespoon sesame oil. Add marinated steak (discard the marinating liquid) and cook 3 to 5 minutes. Add broccoli, mushrooms and water and stir, cooking until tender, about 6 minutes more. Reduce heat to low. Add cooked noodles and reserved sauce to skillet. Toss until fully coated and warmed through. Serve with lime wedges.
Source: Adapted from Delish