Rice Noodles with Steak and Spicy Peanut Sauce

Rice noodles are a great subsitute for regular pasta noodles. Even though they contain similar carbs, they are gluten free and are easier to digest and are a nice option even if you are not gluten intolerant. Rice noodles with steak and spicy peanut sauce has been in heavy rotation in my meal prep lately.

Rice Noodles with Steak and Spicy Peanut Sauce

Ingredients

• 16 oz (450g) rice noodles, cooked

• 1 lb (450g) flank steak or sirloin, thinly sliced

• 1 tbsp sesame oil

• 1 tbsp ginger, chopped

• 1 tbsp garlic, chopped

• 1 red bell pepper, thinly sliced

• 1 cup snap peas

• 2 green onions, chopped

• 3 tbsp G Hughes sugar-free sweet chili sauce

• 3 tbsp soy sauce (low-sodium)

• 2 tbsp natural peanut butter (smooth or chunky)

• 1 tbsp lime juice

• Fresh cilantro, chopped (for garnish)

• Crushed peanuts (optional, for garnish)

Directions

1. Cook the Rice Noodles:

      Prepare the rice noodles according to the package instructions. Drain and set aside.

2. Prepare the Steak:

      Marinate the steak in 1 tbsp of ginger, garlic and soy sauce for at least 1 hour in the fridge. When ready to cook, heat the sesame oil in a large skillet or wok over medium-high heat. Add the sliced steak and cook for about 2-3 minutes per side, until browned. Remove the steak from the skillet and set aside.

3. Sauté the Vegetables:

      In the same skillet, add the vegetables. Stir-fry the vegetables for 3-4 minutes until they are tender-crisp.

4. Prepare the Sauce:

      In a small bowl, whisk together the G Hughes sweet chili sauce, remainder of soy sauce, peanut butter, and lime juice until smooth and well combined.

5. Combine and Flavor:

      Add the cooked steak back into the skillet with the vegetables. Pour the sauce over the mixture and stir well to coat everything evenly.

6. Add the Noodles:

      Add the cooked rice noodles to the skillet, tossing everything together to ensure the noodles are fully coated in the sauce. Cook for an additional 2 minutes.

7. Serve:

      Plate the noodles and steak, garnishing with fresh cilantro and crushed peanuts if desired.

8. Meal Prep:

   Portion out 90g of rice noodles in to each container and top with beef and veggie mixture. Keep chopped peanuts on the side until ready to eat. Store in the fridge for up to 5 days.

   
   
   
   

   Nutritional Info (approximate per serving):

   - Calories: 430

   - Protein: 28g

   - Carbohydrates: 42g

   - Fat: 14g

If you make this recipe be sure to leave a comment below and let me know what you think! You can also switch up the veg for whatever you may have on hand as well as the protein. If you don't eat beef, use chicken or shrimp. If you are vegetarian, use tofu, the options are endless!

Remember to follow along @fitness_adventures_with_liz to see the reel where I make the full recipe!

Happy Cooking 👩‍🍳

Love,

Liz