Better Than Takeout Beef Noodles

Description

Savory shaved beef, tender vegetables, and chewy Thai wheat noodles come together in a rich, saucy skillet meal. The combination is better than takeout with plenty of beef, vegetables, noodles, and bold flavor in every bite. Cooking everything in one skillet allows the beef and vegetables to soak up the sauce while keeping cleanup simple. A generous amount of protein and vegetables makes this a hearty, satisfying meal made with straightforward ingredients.

Ingredients

• 2 Tablespoons of Butter
• 3 Cups of Broccoli
• 1 lb of Thinly Shaved Beef
• Better Than Takeout Beef Noodles
• 3 Cups of Bok Choy
• 2 Cups of Baby Corn
• 1 Teaspoon of Garlic Powder
• 1 Teaaspoon of Onion Powder
• 3/4 Cup of Soyaki Sauce
• 1/2 Cup of Filtered Water
• 21 Ounces of Thai Wheat Noodles
• 1 Tablespoon of Olive Oil

Equipment

• Large Skillet
• Tongs
• Non Toxic Cutting Board
• Non Toxic Knife
• Liquid Measuring Cup
• Measuring Spoons

Instructions

• Melt the butter in a large deep skillet or wok over medium heat.
• Add the broccoli and cook for 3 to 4 minutes, stirring occasionally, until it begins to soften.
• Add the shaved beef, bok choy, and baby corn directly to the skillet with the broccoli. Add the olive oil only if the skillet needs additional cooking fat.
• Add the garlic powder, onion powder, and 21 Seasoning Salute. Cook for 4 to 5 minutes, stirring frequently, until the beef is browned and the vegetables begin to soften.
• Pour the Soyaki sauce and water into the skillet. Stir everything together, cover, and cook for 5 minutes so the beef and vegetables cook in the sauce.
• Uncover the skillet and stir well.
• Add the Thai wheat noodles directly to the skillet. Separate the noodles with tongs or a spatula and toss them into the beef, vegetables, and sauce.
• Cook for 3 to 4 minutes, stirring and tossing frequently, until the noodles are hot, tender, and completely coated in the sauce.
• Serve hot.

Notes