1large carrotcut in half width-wise then thinly sliced
1yellow bell pepperthinly sliced
1red bell pepperthinly sliced
1orange bell pepperthinly sliced
6ouncessliced mushrooms
2green onionschopped
4ouncesrice noodles
handful fresh cilantrochopped
1head bibb lettuceouter leaves carefully removed, washed and pat dry
sesame seeds for garnish
Instructions
Whisk all the ingredients together for the sauce in a small bowl and set aside.
Bring a large pot of water to a boil. Add rice noodles, cook according to package directions, drain, rinse with cold water and set aside.
Heat 1/2 tablespoon of the sesame oil in a large skillet or wok over medium-high heat.
Add the carrots, peppers and mushrooms to the pan and cook, tossing occasionally until just softened, about 3 minutes. Transfer vegetables to a plate or bowl and set aside.
Add the remaining 1/2 tablespoon sesame oil to the skillet then add the steak and cook until browned on one side, flip and cook on the other side until completely browned. Drain any excess fat and return to the stove top.
Add the sauce and green onions to the skillet, toss with the steak until all the pieces are coated, lower the heat to medium-low and reduce until thickened and sticky, about 2-3 minutes.
Add the vegetables and rice noodles back in the pan and toss everything together until well combined and coated with the sauce.
Remove from heat, add the cilantro and give one final toss.
Spoon the steak and noodle mixture into the lettuce leaves and garnish with sesame seeds before serving.