Best Skinny Beef and Broccoli Noodles

I had never cooked with Udon noodles prior to making this, but I'm a newfound Udon noodle lover! They're thick and creamy and work perfectly in this Asian-inspired dish. I love getting Beef and Broccoli when we order Chinese food, but having it in noodle form makes the dish really hearty and you don't have to worry about making additional sides since it contains protein and vegetables. It's absolutely tasty, too. Enjoy!

Printable Recipe

Ingredients

• 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