Spicy Szechuan Beef & Broccoli
Try this delicious noodle and beef Asian meal. It is a one-potter, meaning you don’t have to cook any separate veggies or carbs to go along with it. Also great as leftovers. This dish has a little kick to it but is not too spicy. Even if you aren’t a huge fan of spicy foods, you can try this meal and substitute the spicy Szechuan sauce for soy sauce. Watch your sodium intake and make sure you purchase low sodium sauces.
Ingredients:
1 Tbsp olive oil, 1 tsp olive oil
1 tsp garlic
1 lb flank steak, cubed
2 cups fresh broccoli
1 cup fresh cauliflower
2 cups broccoli slaw
1 package of fresh mushrooms, sliced
8 oz. Organic somen Japanese wheat noodles, no salt added
1/4 cup Spicy Szechuan sauce
2 Tbsp low sodium Tamari sauce (or soy sauce)
Prep:
Cook noodles according to package directions. While water is boiling, saute veggies in 1 Tbsp olive oil. Let cook until desired tenderness. In another wok (or large skillet), on medium high heat, sauté 1 tsp garlic in 1 tsp of olive oil and then add your meat. If you are using steak, let cook about 1 minute each side. (If you are using chicken or pork, let cook until no longer pink in the middle. If you are using shrimp, let cook until shrimp is no longer gray, but a pink color). Add cooked noodles to meat pan and toss with 1/8 cup of sauce. Add veggies and then toss with the remaining 1/8 sauce and soy sauce. Stir and serve when completely heated through.
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