One-Pot Thai Beef Noodle Bowls

Ingredients

• 1 tablespoon canola oil
• 1 lb beef top sirloin steak, thinly sliced across grain
• ½ teaspoon freshly ground pepper
• ¼ teaspoon salt
• 1 medium onion, thinly sliced (1 cup)
• 2 tablespoons finely chopped gingerroot
• 2 jalapeño chiles, seeded, chopped
• 2 large cloves garlic, finely chopped
• 3 cups water
• 3 cups reduced-sodium chicken broth
• 2 tablespoons reduced-sodium soy sauce
• 1½ cups thinly sliced Chinese (napa) cabbage
• 1 package (8 oz) tofu shirataki noodles (spaghetti style), drained, rinsed well
• 6 fresh mint leaves
• 2 tablespoons chopped fresh cilantro
• 6 tablespoons thinly sliced green onions (6 medium)
• 1 lime, cut into 6 pieces

Instructions

1. 1Warm the canola oil in a large Dutch oven over medium-high heat. Season the sliced sirloin steak with the salt and black pepper. Add the beef to the pot and cook, stirring occasionally, until browned on all sides. Don't crowd the pan, or the meat will steam instead of sear.
2. 2Remove the browned beef using a slotted spoon and transfer it to a bowl, leaving the cooking juices in the pot. Cover the bowl to keep the meat warm.
3. 3Lower the heat to medium and add the sliced onion, chopped ginger, and jalapeno to the Dutch oven. Cook for 5 to 7 minutes, stirring occasionally, until the onion softens. Stir in the chopped garlic and cook for 1 more minute, scraping the bottom of the pot to release any browned bits. Those bits pack a ton of savory flavor.
4. 4Pour in the water, chicken broth, and soy sauce, then bring the liquid to a boil. Stir in the sliced napa cabbage and the rinsed shirataki noodles, mixing well to separate the noodle strands. Return the cooked beef to the pot and simmer, stirring occasionally, until everything is heated through.
5. 5Ladle the hot noodle and beef mixture evenly into bowls. Top each portion with a fresh mint leaf, chopped cilantro, sliced green onions, and a wedge of lime.

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