Thai Beef and Vegetable Stir-Fry Recipe

Thai Beef and Vegetable Stir-Fry

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
• ⅓ 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