This delicious Asian inspired protein and fiber rich, gluten free dinner is ready in less than 30 minutes and perfect for those busy after school weeknight dinners. Thinly sliced strips of succulent Steak on a bed of Sautéed Vegetables and Rice Noodles seasoned with a light savory sauce.

For busy weeknights, I love being able to reach for time saving options like a Chopped Kit or Stir Fry kit. I discard the Sauces which have so many unnecessary ingredients, and make a quick one at home with just a few staples like Tamari Soy Sauce, raw Honey and Sriracha. This easy weeknight dinner is sure to become a family favorite, we hope you enjoy it as much as we do.

Organic Ingredients, serves 4

• 2 Grass fed New York strip or Sirloin Steaks approx. 1.5 Lbs total weight

• 1 Pack/8.8oz  Chopped Kit, chopped stir fry kit, or similar - discard any sauces or extras it comes with

• 3 x 8 oz/227 grams Packs Flat Rice Noodles

• 4 Cups Broccoli, washed and cut into bite size pieces

• Extra Virgin Olive Oil for cooking

• 1/2 Cup Tamari Soy Sauce

• 1 Tsp. Sriracha

• 2 Tbsps. Honey

Method

Remove Steak from fridge an hour before cooking. As a general rule, Steak should be room temperature before cooking.

Preheat oven to 425f for Broccoli, and bring a large pot of water to a boil for Noodles.

Arrange Broccoli on a baking sheet lined with parchment paper. Season with 2 tbsps. Olive Oil and Salt and Pepper to taste. Roast in a 425f oven for 15-20 minutes until crisp.

Cook Rice Noodles in boiling water per packet instructions. Drain and rinse under cold water once cooked.

Trim fat from outer edge of Steak and cut in half. You should now have 4 thick pieces of Steak. Now cut those pieces in half down the middle to thin; to make 8 thinner pieces of Steak. (See photos below for reference). Season Steak with Salt and Black Pepper to taste. If you can buy the Steak already thinly sliced from your butcher, do that; just make sure it’s a good quality cut.

Heat a cast iron skillet with 2 tbsps. Olive Oil to high heat. Once hot, reduce heat to medium high and carefully add in Steaks. Cook for 2-3 minutes per side depending on thickness, or to taste. Remove from pan and place onto a chopping board to rest for 5-10 minutes. Cut against the grain into thin, bite size pieces.

Mix Soy Sauce, Sriracha and Honey in a bowl until well combined.

Saute Chopped Salad Veggies in a little Olive Oil for 2-3 minutes on medium high heat seasoning with a little Salt & Black Pepper to taste. Add Roasted Broccoli into pan with sautéed Veggies and stir all together. Add cooked Rice Noodles and Sauce and mix until well incorporated. Remove from heat and serve Noodles & Veggies with thinly sliced Steak on top or mix the Steak in. Enjoy!

For added nutrition, you could add:

• Scrambled Eggs

• Chopped Cilantro Leaves

• Thinly sliced fresh Chili Peppers

• Toasted Peanuts or Cashews

• Thinly sliced spring onions

• Toasted Sesame Seeds

Notes:

• If you have smaller kids, you might want to chop the Broccoli and the strips of Steak into smaller pieces.

• You could substitute Rice for Rice Noodles.

• Substitute Steak with Chicken Breast or Thigh (adjust cooking time)

• Choose a Chopped Kit with veggies you and your family enjoy, there are so many out there.