Shaking Beef with Garlic-Coconut Noodles
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Shaking Beef with Garlic-Coconut Noodles

Prep: 15 minutes plus marinating
Cook: 5 minutes • Serves: 4

1 pound boneless ribeye steak, cut into 1-inch cubes
3 garlic cloves, minced
3 tablespoons KA-ME® sesame oil blend
2 tablespoons PICS brown sugar
1/4 teaspoon kosher salt
1/4 teaspoon PICS ground black pepper
1/4 cup KA-ME® Rice cooking wine
2 tablespoons PICS soy sauce
1 tablespoon fish sauce
1 package (8 ounces) KA-ME® wide lo mein noodles
1/2small red onion, thinly sliced
1/3 cup KA-ME® organic coconut milk
2 green onions, thinly sliced
Lime wedges for garnish (optional)

1. In large zip-top plastic bag, add steak, 1 garlic clove, 1 tablespoon oil, 1 tablespoon brown sugar, salt and pepper; seal bag, pressing out excess air. Massage steak in bag to coat; refrigerate 2 hours.

2.In medium bowl, whisk wine, soy sauce, fish sauce, 1 garlic clove, 1 tablespoon oil and remaining 1 tablespoon brown sugar. Makes about 1/2 cup.

3.Prepare noodles as label directs; cover to keep warm.

4.In large nonstick skillet or wok, heat remaining 1 tablespoon oil over high heat. Add steak with marinade; cook 2 minutes without stirring. Shake skillet to turn steak; add red onion and cook 2 minutes without stirring. Add wine mixture; shake skillet to release meat from pan and cook 1 minute or until liquid is reduced by half, stirring occasionally. Makes about 2 cups.

5.In separate large skillet, heat milk and remaining 1 garlic clove to a simmer over medium-high heat; fold in noodles. Makes about 4 cups.

6.Serve beef mixture over noodles garnished with green onions and lime wedges, if desired.

Approximate nutritional values per serving (1/2 cup beef mixture, 1 cup noodles):
585 Calories, 27g Fat (9g Saturated), 82mg Cholesterol,
1229mg Sodium, 52g Carbohydrates, 3g Fiber, 32g Protein