Tonight’s one of those nights that you don’t want to really “throwdown” in the kitchen but you also don’t feel like boxed mac n’ cheese. So, what we did was go with the “semi-homemade” route. We got the flavor we were craving with the ease we were looking for.
All together, this meal took 30 minutes (if that) and was super satisfying!
WHAT YOU WILL NEED:
-Your favorite already made stir fry sauce (we used Passage Foods Thai Basil Sweet Chili Sauce from one of our previous Foodie boxes)
-Gluten Free Rice Noodles (we used Explore Cuisine Pad Thai Noodles from one of our previous Foodie boxes)
-Stir fry veggies, preferably bagged to minimize the chopping we don’t feel like doing 😉 (We used Trader Joe’s mix with kale, brussel sprouts and bok choy along with some leftover red & green peppers and green onions from the fridge)
-3/4 lb flank steak
-salt and pepper to taste
HOW YOU MAKE IT:
-Cut up the flank steak into slices
-Drizzle some olive oil over the sliced meat and add some salt and pepper to taste, mix well and let sit for about 10 minutes (covered).
-Meanwhile, boil water on the stove and cook the noodles as instructed per the package
-Sautee the meat over medium high heat until fully cooked, about 7-8 minutes. Set aside.
-Cook the veggies in a wok until tender but still crisp, about 7 minutes
-Add the cooked meat to the veggies.
-Pour one packet of Thai Basil Sweet Chili sauce over the stir fried veggies and mix thoroughly to coat.
-Serve meat and veggies over the noodles.
Make friends or relatives do the dishes and put up your feet, it’s time to relax 🙂