✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,371 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein19% · 43g
Carbs44% · 98g
Fat37% · 36g
5g
Fiber
1980mg
Sodium
4.8g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
61th pctl
More protein than 61% of 1,366 meals
Protein density
4.8g /100cal
Leaner than 52% of meals
vs Beef average
4% lighter
This900
Avg933
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ High Protein✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Cornstarch
Lo Mein Noodles
Bavette Steak
Baby Broccoli
Garlic
Sweet Soy Glaze
Lime
Chili Flakes
Scallions
Ginger
Peanuts
Button Mushrooms
Cooking Oil
Salt
Black Pepper
How to make it
1
Bring a large pot of salted water to a boil. Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes.Drain and rinse noodles thoroughly under cold water, at least 30 seconds. Return noodles to pot and toss with a drizzle of oil.
2
Pat steak* dry with paper towels and thinly slice crosswise. (TIP: Prefer a smaller bite? Cut strips into bite-size pieces!) In a medium bowl, combine steak with cornstarch, salt, and pepper until well coated.Heat a drizzle of oil in a large pan over medium-high heat. Add coated steak and cook until browned and cooked through, 2 minutes per side.Turn off heat; transfer to a plate. Wipe out pan.
3
Wash and dry produce.Peel and mince or grate ginger. Trim scallions. Thinly slice greens; cut whites into 1-inch batons. Trim and thinly slice mushrooms. (TIP: Skip if your mushrooms are pre-sliced!) Peel and mince or grate garlic. Cut and discard woody ends from baby broccoli; chop into bite-size pieces. Quarter lime.
4
Heat a drizzle of oil in pan used for steak over medium-high heat. Add ginger and scallion whites; season with salt and pepper. Cook, stirring frequently, until ginger is fragrant and scallions are beginning to char, 1-2 minutes.Add another drizzle of oil and mushrooms to pan. Season with salt and pepper. Cook, stirring occasionally, until mushrooms are tender and beginning to brown, 3-5 minutes.
5
Add a drizzle of oil, garlic, baby broccoli, and a pinch of chili flakes to pan with mushroom mixture. (TIP: Add more chili flakes if you like things spicy!) Season with salt and pepper. Cook, stirring occasionally, until broccoli is deep green in color, 2-3 minutes.Reduce heat to medium. Pour ¼ cup water (½ cup for 4 servings) over veggies. Cook, undisturbed, until water has evaporated and veggies reach desired tenderness, 1-4 minutes.
6
Once veggies are done steaming, stir in steak, drained noodles, sweet soy glaze, and a squeeze of lime juice. Toss until everything is evenly coated in sauce, about 1 minute.
7
Divide stir-fry between bowls. Garnish with peanuts, scallion greens, and remaining chili flakes if desired. Serve with remaining lime wedges on the side.
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Made Thai Inspired Bavette Steak Noodle Stir Fryadd a photo 📸 — it takes 30 seconds and helps thousands of other home cooks decide.
Bring a large pot of salted water to a boil. Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes.Drain and rinse noodles thoroughly under cold water, at least 30 seconds. Return noodles to pot and toss with a drizzle of oil.
2
Step 2
Pat steak* dry with paper towels and thinly slice crosswise. (TIP: Prefer a smaller bite? Cut strips into bite-size pieces!) In a medium bowl, combine steak with cornstarch, salt, and pepper until well coated.Heat a drizzle of oil in a large pan over medium-high heat. Add coated steak and cook until browned and cooked through, 2 minutes per side.Turn off heat; transfer to a plate. Wipe out pan.
3
Step 3
Wash and dry produce.Peel and mince or grate ginger. Trim scallions. Thinly slice greens; cut whites into 1-inch batons. Trim and thinly slice mushrooms. (TIP: Skip if your mushrooms are pre-sliced!) Peel and mince or grate garlic. Cut and discard woody ends from baby broccoli; chop into bite-size pieces. Quarter lime.
4
Step 4
Heat a drizzle of oil in pan used for steak over medium-high heat. Add ginger and scallion whites; season with salt and pepper. Cook, stirring frequently, until ginger is fragrant and scallions are beginning to char, 1-2 minutes.Add another drizzle of oil and mushrooms to pan. Season with salt and pepper. Cook, stirring occasionally, until mushrooms are tender and beginning to brown, 3-5 minutes.
5
Step 5
Add a drizzle of oil, garlic, baby broccoli, and a pinch of chili flakes to pan with mushroom mixture. (TIP: Add more chili flakes if you like things spicy!) Season with salt and pepper. Cook, stirring occasionally, until broccoli is deep green in color, 2-3 minutes.Reduce heat to medium. Pour ¼ cup water (½ cup for 4 servings) over veggies. Cook, undisturbed, until water has evaporated and veggies reach desired tenderness, 1-4 minutes.
6
Step 6
Once veggies are done steaming, stir in steak, drained noodles, sweet soy glaze, and a squeeze of lime juice. Toss until everything is evenly coated in sauce, about 1 minute.
7
Step 7
Divide stir-fry between bowls. Garnish with peanuts, scallion greens, and remaining chili flakes if desired. Serve with remaining lime wedges on the side.
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