Beef and Veggies with Pad Thai Mix and Enameled Cast Iron - Pampered Chef Inspired Cooking

beef

🥗Healthier: lean beef

💰Cheaper: chicken thighs

Lean beef is lower in fat; chicken thighs are often more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

Lower sodium option for a healthier profile.

Start by salting and peppering the flank steak.

Cut the flank steak into strips using a chef's knife.

Cook the steak in soy sauce until desired doneness (medium to medium rare).

Remove the cooked steak and place it in a thermal insulated bowl to keep warm.

Prepare the pad thai mix by pouring it into a bowl and adding 6 tablespoons of water and 5 tablespoons of soy sauce.

Stir the pad thai mix with water and soy sauce to create the sauce.

Heat an enameled cast iron skillet and add sesame seed oil.

Add the steak to the skillet and cook until browned, about 3-4 minutes, flipping halfway.

Chop up the vegetables: snow peas, peppers, and broccoli.

Add some sauce to the skillet before removing the steak to enhance flavor.

Once the steak is out, add the chopped vegetables to the skillet and toss them to coat with the sauce.

Pour the remaining pad thai mix into the skillet with the vegetables and let it cook until thickened.

Add the cooked steak back into the skillet with the vegetables and mix everything together.

Chop cilantro and scallions for garnish.

Serve the dish with rice and top with chopped cilantro and scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens