For best results use Certified Angus Beef^® brand

Thai-Style Beef Noodle Bowl

Serves 4

Cuisine: Thai

Category: Pasta & Rice Dishes, 30 minutes or less, One Pan

Only have 30 minutes for dinner? Make this nutrient-dense dish using premade broccoli slaw for extra veggie intake without a lot of prep work. When it comes to the sauce, try this chef tip: use San-J Thai Peanut Sauce for a thinner consistency and ideal acidic bite. If using a thicker sauce, thin it with fresh lime juice.

Prep Time

15 mins

Other Time

5 mins

Cook Time

15 mins

Total Time

35 mins

Ingredients:

1 Certified Angus Beef^® flat iron steak (1 to 1 1/2 pounds)
8 ounces brown rice noodles
2 teaspoons canola oil, divided
1 teaspoon ground coriander
1 teaspoon coarse kosher salt
1/2 teaspoon cracked black pepper
1 shallot, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
4 cups (12 ounces) broccoli slaw mix
1/2 cup Thai peanut sauce (San-J brand recommended)

Instructions:

Bring 3 quarts water to a boil in a 4-quart sauce pan, add noodles, cover and remove from heat. Steep 5 minutes; strain and rinse with cold water.
Coat flat iron evenly with 1-teaspoon canola oil, and then season with coriander, salt and pepper. Preheat a 12-inch cast iron or stainless steel skillet over medium high. Sear steak 3 to 4 minutes per side, or until 125°F internal temperature for medium rare; remove from pan, rest steak while preparing noodles.
Reduce pan to medium heat; add remaining 1-teaspoon canola oil, shallot, garlic and ginger. Sauté 1 minute, stir in broccoli slaw mix, sauté 2 to 3 more minutes. Stir in noodles and peanut sauce; turn off heat. Toss noodles, slaw mix and sauce together until everything is well coated.
Slice flat iron thinly across the grain; divide noodles among four bowls. Top noodles with sliced steak to serve.