Thai Beef and Vegetable Stir-Fry

Name: Thai Beef and Vegetable Stir-Fry
Total time: 30 min
Ingredients: Thai Beef and Vegetable Stir-Fry; Peanut Dressing:; ½ cup (125 mL) peanut butter; ¼ cup (60 mL) hot water; 3 tbsp (45 mL) lime juice; 2 tbsp (30 mL) chopped cilantro; 1 tbsp (15 mL) low-sodium soy sauce; 1 tbsp (15 mL) honey; 2 tsp (10 mL) sriracha hot sauce; Stir-Fry Bowl:; 1 lb (500 g) flank or skirt steak; ⅓ cup (75 mL) low-sodium soy sauce, divided; 2 cloves garlic, minced; 2 tbsp (30 mL) lime juice; 1 tbsp (15 mL) minced fresh ginger; 1 tbsp (15 mL) sesame oil; 2 cups (500 mL) frozen Green Giant® Valley Selections™ Essentials Seasoned Asian Blend; 1 cup (250 mL) frozen Green Giant® Valley Selections™ Cut Broccoli; 1 pkg (12 oz/375 g) broad rice noodles, cooked; 1 cup (250 mL) bean sprouts; 2 Thai chili peppers, thinly sliced (optional); ¼ cup (60 mL) chopped cilantro

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- Peanut Dressing: - ½ cup (125 mL) peanut butter - ¼ cup (60 mL) hot water - 3 tbsp (45 mL) lime juice - 2 tbsp (30 mL) chopped cilantro - 1 tbsp (15 mL)

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Ingredients

Thai Beef and Vegetable Stir-Fry
Peanut Dressing:
½ cup (125 mL) peanut butter
¼ cup (60 mL) hot water
3 tbsp (45 mL) lime juice
2 tbsp (30 mL) chopped cilantro
1 tbsp (15 mL) low-sodium soy sauce
1 tbsp (15 mL) honey
2 tsp (10 mL) sriracha hot sauce
Stir-Fry Bowl:
1 lb (500 g) flank or skirt steak
⅓ cup (75 mL) low-sodium soy sauce, divided
2 cloves garlic, minced
2 tbsp (30 mL) lime juice
1 tbsp (15 mL) minced fresh ginger
1 tbsp (15 mL) sesame oil
2 cups (500 mL) frozen Green Giant® Valley Selections™ Essentials Seasoned Asian Blend
1 cup (250 mL) frozen Green Giant® Valley Selections™ Cut Broccoli
1 pkg (12 oz/375 g) broad rice noodles, cooked
1 cup (250 mL) bean sprouts
2 Thai chili peppers, thinly sliced (optional)
¼ cup (60 mL) chopped cilantro