Careme

Ingredients

• Choice Boneless Beef Flank Steak Family Pack (2 per Pack)

  8 oz, thinly sliced across the grain $13.99
• Napa Cabbage

  4 packed cups, sliced $2.99
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, thinly sliced $3.99
• A Taste of Thai® Vermicelli Rice Noodles

  4 oz $3.99
• Cucumber

  1/2 cucumber, thinly sliced for topping $0.89
• Organic Cilantro

  1/3 cup leaves and tender stems $1.69
• Fresh Organic Limes - Each

  1 lime, juiced $1.29
• Kroger® Peeled Garlic

  2 cloves, minced $2.99
• Spice World™ Fresh Peeled Ginger Bag

  1 tablespoon, minced $3.99
• Fish sauce

  2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Brown sugar

  2 teaspoons
• Neutral cooking oil

  2 1/2 tablespoons, divided
• Black pepper

  1/4 teaspoon
• Water

  1 to 2 tablespoons, as needed

Instructions

1. Prep the ingredients before heating the pan: thinly slice the flank steak across the grain, slice the Napa cabbage and Walla Walla onion, thinly slice the cucumber, chop the cilantro, and mince the garlic and ginger.
2. Soak the rice vermicelli in hot tap water just until flexible but still firm, 3 to 5 minutes; drain, rinse briefly with cool water, and set aside so the noodles do not over-soften before stir-frying.
3. Whisk the lime juice, fish sauce, soy sauce, brown sugar, and black pepper in a small bowl; toss the sliced beef with 1 tablespoon of this sauce and let it stand while the skillet heats.
4. Heat a large skillet or wok over high heat until very hot, then add 1 tablespoon oil; spread the beef in a single layer and sear without moving for about 1 minute, then stir-fry 1 minute more until browned but not fully cooked through. Transfer to a plate.
5. Add 1 tablespoon oil to the skillet, then add the garlic and ginger and stir-fry for 15 to 20 seconds until fragrant; add the Walla Walla onion and Napa cabbage and stir-fry 2 to 3 minutes until the cabbage is glossy and crisp-tender.
6. Add the remaining 1/2 tablespoon oil, the drained noodles, and the remaining sauce; toss constantly with tongs for 1 to 2 minutes, adding 1 to 2 tablespoons water only if the noodles start sticking or the sauce tightens too much.
7. Return the beef and any juices to the skillet and toss for 30 to 60 seconds, just until the beef is cooked through and the noodles are coated in a shiny glaze.
8. Plate in shallow bowls and top with cucumber slices and cilantro for a cool, fresh finish.