So many flavors in one bite! Tender beef, variety of fresh veggies and noodles tossed together in a sweet and savory sauce. It’s such an comforting and flavorful weeknight meal that can be made in less than 45 minutes. 

Besides being amazing in flavor, it’s a super easy and versatile dish. You can toss in whatever veggies suit your picky eaters. Chinese takeout is something we all enjoy, right? It’s a guilty pleasure but it can get a little pricey. You can make so many copycat recipes at home that are every bit as tasty but much healthier without the amounts of oil they use in restaurants. So the next time you’re craving Chinese take-out, try making this stir fry instead. 

Yield: 6 servings

INGREDENTS

• 11 oz of chow mein (in the refrigerated section)
• 1 tablespoon olive oil
• 1 pound sirloin or flank steak, thinly sliced across the grain
• 1 head broccoli, cut into florets
• 1 large carrot, julienned 
• 2/3 cup edamame, frozen
• 1 small can of water chestnuts 
• 1 red bell pepper, cut into strips

SAUCE

• 3/4 cup reduced sodium soy sauce
• 3/4 cup beef broth
• 1/4 cup honey
• 3 tablespoons rice vinegar
• 3 tablespoons brown sugar, packed
• 4 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon freshly grated ginger
• 1 teaspoon Sriracha

INSTRUCTIONS

1. In a medium bowl, whisk together soy sauce, beef broth, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, ginger and Sriracha; set aside.
2. In a large pot of boiling water, add chow mein until loosened, about 1-2 minutes; drain well.
3. Heat olive oil in a large skillet over medium high heat. Add vegetables & cook them til tender, about 5-6 minute, then put them in a dish while the beef cooks. Add steak and cook, flipping once, until browned, about 3-4 minutes (drain the liquid).
4. Stir in noodles, vegetables and soy sauce mixture until the sauce is slightly thickened, about 3-4 minutes.

Adapted from Damn Delicious