Active Time: 25 minutes Total Time: 25 minutes Serves: 4
6 oz thin rice noodles
2 Tbsp canola oil
8 oz shiitake mushrooms, stems discarded, caps sliced, 3/4-in. thick
8 oz green beans, halved crosswise
1 1/2-in. piece fresh ginger, cut into matchsticks
1/4 cup low-sodium soy sauce
2 Tbsp honey
1 Tbsp cornstarch
1 lb sirloin steak, sliced 1/2-in. thick
Place the noodles in a large bowl. Cover with boiling water and let sit for 15 minutes; drain and return to the bowl.
Meanwhile, heat 1 Tbsp oil in a large skillet over medium-high heat. Add the mushrooms and cook, tossing, for 2 minutes. Add the green beans and cook, tossing, until the beans are just tender, 2 to 3 minutes. Add the ginger and toss to combine. Transfer the vegetables to the bowl with the noodles (reserve the skillet) and toss to combine.
In a small bowl, whisk together the soy sauce, honey and 1 Tbsp water. In a medium bowl, combine the cornstarch and 1/4 tsp pepper. Add the beef and toss to coat.
Add the remaining Tbsp oil to the skillet and heat over medium-high heat. Add the beef and cook until browned, about 2 minutes. Add the soy sauce mixture and cook just until slightly thickened, about 1 minute. Serve with the noodles and vegetables.