Oh Sweet Basil Beef Stir Fry

Ingredients
1 Package Yakisoba Noodles found in the produce department and are precooked
3 Tablespoons Oil canola or peanut
1 Skirt Steak sliced thin *see note
Salt and Pepper to taste
1 Cup Crimini Mushrooms
1 Bundle Broccolini florets stalks removed, or broccoli florets
1 Cup Matchstick Carrots
1 Cup Chopped Red Bell Peppers
2 Baby Bok Choy end removed and quartered lengthwise
2 Green Onions minced for garnish
1 Tablespoon Sesame Seeds for garnish


For the Sauce
1 Tablespoon Vegetable oil
3 cloves Minced garlic
¼ Teaspoon Ginger Powder
½ Cup Water
1/4 Cup Hoisin sauce
2 Tablespoons Honey
1/4 Cup Low-sodium Soy Sauce
¼ Cup Brown Sugar
2 Tablespoons Rice Wine Vinegar
Dash of Red pepper flakes
2 Tablespoons Corn Starch
Sesame seeds for garnish


Instructions
Heat a season cast iron skillet over high heat. We prefer cast iron for the great flavor it lends to meals unlike nonstick which doesn’t allow the little bits to caramelize at the bottom of the pan.
Add 1 Tablespoon of the oil and heat until shimmering.
Add the steak and season with a pinch of salt and pepper.
Turn the heat down to medium and cook, flipping only once until the meat is cooked through, about 2-3 minutes.
Remove to a plate.
Add the remaining oil to the pan and add the broccolini, carrots and peppers.
Cook, stirring occasionally for 2 minutes.
Add the mushrooms and bok choy and cook an additional 3 minutes.
Meanwhile, run the precooked noodles through hot water to separate the noodles.
Drain and set aside.
Whisk together the soy sauce, hoisin, honey, rice wine vinegar, brown sugar, ginger, garlic and cornstarch.
As soon as the veggies are tender, add the steak and noodles to the pan and pour in the sauce, toss for a minute or two and serve hot with a garnish of green onions and sesame seeds.