Thai-Inspired Bavette Steak Noodle Stir-Fry with Baby Broccoli and Peanuts

This Thai-inspired stir-fry brings together tender slices of bavette steak, chewy lo mein noodles and a medley of crisp vegetables all coated in a luscious sweet soy glaze. The combination of earthy mushrooms, bright lime and crunchy peanuts creates a symphony of textures and flavors that rivals your favorite takeout-but is ready in just 30 minutes.

Perfect for a busy weeknight, this dish delivers protein-rich steak and plenty of veggies in one satisfying bowl. The sweet soy glaze adds depth with a hint of spice from chili flakes, while fresh ginger and garlic provide aromatic punch. Serve it straight from the wok for an effortless dinner that feels special.

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Ingredients

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

4.5 ounce Lo Mein NoodlesView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 unit Baby BroccoliView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the lo mein noodles and cook, stirring occasionally, until al dente, 5-7 minutes. Drain and rinse thoroughly under cold water for at least 30 seconds. Return noodles to the pot and toss with a drizzle of oil to prevent sticking.
2. Pat the bavette steak dry with paper towels and thinly slice crosswise. (Tip: For smaller bites, cut the strips into bite-size pieces.) In a medium bowl, combine the steak with cornstarch, salt and pepper until well coated.
3. Heat a drizzle of oil in a large pan or wok over medium-high heat. Add the coated steak and cook until browned and cooked through, about 2 minutes per side. Transfer to a plate and wipe out the pan.
4. Wash and dry the produce. Peel and mince or grate the ginger. Trim the scallions; thinly slice the green tops and cut the white parts into 1-inch batons. Trim and thinly slice the mushrooms. Peel and mince or grate the garlic. Cut off the woody ends of the baby broccoli and chop into bite-size pieces. Quarter the lime.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add the ginger and scallion whites; season with salt and pepper. Cook, stirring frequently, until fragrant and the scallions begin to char, 1-2 minutes. Add another drizzle of oil and the mushrooms; season with salt and pepper. Cook, stirring occasionally, until tender and beginning to brown, 3-5 minutes.
6. Add another drizzle of oil, the garlic, baby broccoli and a pinch of chili flakes (add more if you like heat). Season with salt and pepper. Cook, stirring occasionally, until the broccoli turns deep green, 2-3 minutes. Reduce heat to medium, pour in ¼ cup water and cook undisturbed until the water evaporates and the vegetables are tender, 1-4 minutes.
7. Stir in the cooked steak, drained noodles, sweet soy glaze and a squeeze of lime juice. Toss everything together until evenly coated, about 1 minute. Divide among bowls, garnish with peanuts, scallion greens and extra chili flakes if desired. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, flank steak or sirloin are good substitutes. Slice thinly against the grain for tenderness.

What can I substitute for sweet soy glaze?

Mix 6 tablespoons soy sauce with 2 tablespoons brown sugar and a splash of sesame oil as a quick alternative.

Is this dish gluten-free?

No, the lo mein noodles and sweet soy glaze contain wheat. Use gluten-free noodles and tamari for a gluten-free version.