Mongolian Beef Udon

1. Wash and dry the bell pepper and broccoli. Remove the core from the pepper then slice into 1-inch strips. Cut the broccoli into bite size pieces. Wash, then cut the lime into 4 wedges. Set aside until Step 3.
2. Remove the steak tips from the package and pat dry. Place in the small bowl along with the cornstarch and mix to coat all sides of the meat. Place the first sauté pan on medium-high heat with 2-4 tablespoons of a high smoke point oil (such as canola, soy, avocado, or grapeseed oil. DO NOT USE OLIVE OIL). Heat for 3-5 minutes. To assess if the oil is hot enough, gently place one piece of steak in the pan. The steak will sizzle if the oil is hot enough. Once ready, CAREFULLY add the remaining steak. Some sizzling and popping are normal! Use the slotted spoon to stir the steak after 2 minutes. When it is browned and crispy, pour in the Mongolian beef marinade and cook for 2-3 minutes to reduce the sauce to a syrupy consistency. Remove from heat and set aside until plating.
3. While the steak is cooking, place the second sauté pan on medium-high heat with 1 tablespoon of oil. Preheat for 2-3 minutes, and then add the cut bell pepper, broccoli, and carrots. Cook until softened (2-3 minutes), then stir in the udon noodles. Sauté for 2-3 minutes more, then pour in the orange stir fry (#1). Simmer for 1 minute until all the sauce is absorbed. Remove from heat and turn off all heating elements.
4. Divide the noodles and vegetables between two dinner plates. Top with the Mongolian beef and a fresh squeeze of lime. If desired, pour any remaining sauce over the noodles. Enjoy!

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.