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Thai Beef and Vegetable Stir-Fry

Serves: 4
30 MIN
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients

Peanut Dressing:

½ cup (125 mL) peanut butter

¼ cup (60 mL) hot water

3 tbsp (45 mL) lime juice

2 tbsp (30 mL) chopped cilantro

1 tbsp (15 mL) low-sodium soy sauce

1 tbsp (15 mL) honey

2 tsp (10 mL) sriracha hot sauce

 

Stir-Fry Bowl:

1 lb (500 g) flank or skirt steak

? cup (75 mL) low-sodium soy sauce, divided

2 cloves garlic, minced

2 tbsp (30 mL) lime juice

1 tbsp (15 mL) minced fresh ginger

1 tbsp (15 mL) sesame oil

2 tsp (10 mL) sriracha hot sauce

2 cups (500 mL) frozen Green Giant® Valley Selections™ Essentials Seasoned Asian Blend

1 cup (250 mL) frozen Green Giant® Valley Selections™ Cut Broccoli

1 pkg (12 oz/375 g) broad rice noodles, cooked

1 cup (250 mL) bean sprouts

2 Thai chili peppers, thinly sliced (optional)

¼ cup (60 mL) chopped cilantro

Directions

Peanut Dressing: In small bowl, stir together peanut butter, hot water, lime juice, cilantro, soy sauce, honey and sriracha. Set aside.

Stir-Fry Bowl: Trim excess fat from beef; cut beef across the grain into 2-inch (5 cm) slices. In small bowl, stir together ¼ cup (60 mL) soy sauce, garlic, lime juice, ginger, sesame oil and sriracha. Add beef; let stand for 10 minutes.

Heat vegetable oil in large nonstick skillet or wok set over medium-high heat. Remove beef from marinade, discarding marinade; cook for 3 to 5 minutes or until browned. Add frozen Asian vegetable blend, broccoli and remaining soy sauce; cook, stirring occasionally, for 4 to 6 minutes or until heated through.

Divide cooked noodles among 4 bowls; spoon beef mixture over top. Top with bean sprouts, Thai chili peppers (if using), and cilantro. Drizzle with peanut dressing.

Tip: Replace beef with chicken, shrimp, tofu or tempeh if desired.